Skip to main content

Full text of "Count our blessings : 75 years of recipes and memories / Myers Park Presbyterian Church"

See other formats


■ ■ ■ . . 



i £# 



IflTri 

*4M 




Myers Park PtBSB^mAN Church 



^ -, Jv" is-*- • ■■"■ 







THE LIBRARY OF THE 

UNIVERSITY OF 

NORTH CAROLINA 

AT CHAPEL HILL 




THE COLLECTION OF 
NORTH CAROLINIANA 

ENDOWED BY 

JOHN SPRUNT HILL 

CLASS OF 1889 



C641.5 
M996c 



FOR USE ONLY IN 
THE NORTH CAROLINA COLLECTION 




Form No. A-368, Rev. 8/95 



Count 



Icssings 



75 (l/cjuft ofRexIpcd cinXydctrwrUd 




Myers Park Presbyterian Church 

1926-2001 




Copyright © 2001 
Myers Park Presbyterian Church 



All rights reserved. No part of this book may be reproduced or copied, 
except for brief excerpts, without written permission of the publisher. 



Library of Congress Catalog Card Number Applied For 



First Printing: November 200 1 



Printed in the USA 

by 

Jostens, Charlotte, NC 



Myers Park Presbyterian Church 

2501 Oxford Place 

Charlotte, North Carolina 28207 

704-376-3695 



Tab 



Contents 



History 


4 


Appetizers and Beverages 


9 


Breads and Breakfast 


49 


Soups and Sandwiches 


87 


Salads and Dressings 


115 


Vegetables and Fruits 


147 


Potatoes, Rice and Pasta 


181 


Meats and Poultry 


205 


Seafood 


273 


Desserts 


299 


Pastors 


387 


Index 


388 


Committee 


399 



Count our Blessings 



Myers Park Presbyterian Church 

1926-2001 

We celebrate the church's 75th anniversary with gratitude to God and 
to each other, remembering with love the members, past and present, of 
our family of faith. This book of recipes and memories from the 
congregation marks the anniversary, reflecting our heritage of breaking 
bread together and telling of people, places and events in the life of the 
church. 

In 1 926 twenty-nine men, many of them members of the First or the 
Second Presbyterian Church, met at the Charlotte Chamber of Commerce 
to discuss starting a Presbyterian church in the suburbs. On November 7, 
1926, Myers Park Presbyterian Church (MPPC) with 239 charter 
members held an organizational meeting at Queens College, which 
continued to host the church until it had a pastor and adequate building 
facilities. The Pulpit Committee, which met regularly in the dining room 
at Ivey's Department Store, approached Dr. Edgar G. Gammon with no 
property, little money and few members. He liked their spirit but thought 
they should double their commitment of $125,000 for an education 
building and build instead a sanctuary for corporate worship that would 
seat 700 people. Dr. Gammon came in June 1927 as the first pastor of 
Myers Park Presbyterian Church. Having broken ground in January 
1928, the congregation walked from Queens College to Oxford Place to 
lay the cornerstone that Easter Sunday and held the first worship service 
in the new sanctuary on April 7, 1929. A colonial style manse was built 
on Providence Road in 1931. Growth required new classes and places to 



put them, and Dr. Gammon said of the young church family, "I don't 
bury many, and I don't marry many, but I sure do baptize!" 

In March 1939 Dr. Gammon accepted the presidency of his alma 
mater, Hampden-Sydney College, and in August 1939 Myers Park 
Presbyterian Church called James A. Jones as its second pastor. Dr. 
Gammon said to James Jones (what Dr. Jones would repeat to Jim 
Fogartie some 15 years later), "These people are like a pack of horses; 
you try to guide them, but every now and then you just have to get out of 
their way." 

With over 1,000 members in 1940, the congregation added an 
education wing with classrooms, offices and a chapel on the main floor 
and a panel room, recreational space and a kitchen below. A month 
before the church occupied the new rooms in November 1941, it also 
invested $3,150 in a lot adjacent to the manse (where Providence Hall is 
now). In December the Japanese attacked Pearl Harbor, and within a year 
nineteen Myers Park Presbyterians were in the military service. Before 
the war ended, it had taken the lives of five of our members. 

Myers Park Presbyterian Church was a forerunner in the weekday 
school program and a leader also in colonizing other Presbyterian 
churches, Selwyn Avenue in 1942 and Trinity in 1949. Dr. Jones had a 
deep interest in foreign missions, and while he spent time in the Congo in 
1948, MPPC was served by its first associate pastor. In 1951 a Children's 
Building commemorated the 25th anniversary of the church, which had 
more than 1,800 members in the 1950s. Dr. Jones received a call in 1955 
to the presidency of Union Theological Seminary and "could not, in good 



conscience, refuse this particular ministry." 

James E. Fogartie was installed as our third pastor in February 1956. 
Two years later, the congregation approved plans to expand the sanctuary 
and add an education-fellowship building. In October 1959 ground was 
broken again, and on March 11, 1962, a Service of Dedication for the 
renovated sanctuary was attended by both Dr. Gammon and Dr. Jones. In 
1970 MPPC elected its first women officers, and in 1974 Dr. Fogartie left 
us to become minister of First Presbyterian Church in Spartanburg. The 
congregation had grown to 3,000 members during his nineteen-year 
tenure. 

Dr. John Randolph Taylor was called in November 1975 as the fourth 
pastor of Myers Park Presbyterian Church. It was an active time of social 
concerns, and our church provided the first Moderator of the reunited 
Presbyterian Church (USA). The Session resolved that "WHEREAS, we 
are convinced that in the providence of God our pastor is the person 
called to perform this important task at this important time in the history 
of American Presbyterianism, the congregation is willing to make the 
sacrifice." While Randy was moderator, preachers from around the 
country filled our pulpit. Then in 1985, the Providence Road manse 
came down, the carillon went up, and Dr. Taylor headed west to become 
President of the San Francisco Theological Seminary. 

Timothy Lent Croft became the fifth pastor of Myers Park 
Presbyterian Church in July 1987. "New Horizons for our Ministry" was 
a successful major campaign in two phases: stewardship directed to the 
physical needs of our growing congregation and also to others, locally 




and globally. In Phase I we replaced the roof, giving members a piece of 
the original slate as a symbol of our history from 1926 to 1990; and we 
built the Christian Life Center. In Phase II we committed personal time 
as well as money to "Linking God's People: A Focus on Children," 
developing ongoing relationships as disciples. The International Minister 
Program was begun, and with an active Intern Program we became 
known as a teaching church. After eight years at Myers Park and with 
3,700 members and a full staff of associate pastors, Tim Croft resigned in 
1995 to minister outside the church. 

Terry V Swicegood served as the sixth pastor from 1996 to 1999. 
During that period, a monthly contemporary worship service was started 
and the Vision 2000 process was initiated to help the church focus on 
future goals. 

A notable strength of Myers Park Presbyterian Church through the 
years has been its music program, which was led by Bob and Ann Stigall 
from 1963 to 2001. The Stigalls' ministry was exceeded in length only 
by that of Eleanor Belk, who was a dedicated staff member for more than 
fifty years. 

In the year 2001, trusting in God's continuing love and providence, 
we count our blessings and anticipate the call of the seventh pastor of 
Myers Park Presbyterian Church. 

Rebecca Schenck 




LJr. Edgar Gammon did not equivocate about his feelings or hesitate 
to express himself. He could lecture the congregation in a rather fiery 
way at times. Mr. Elliot Newcombe said to my mother once as we were 
leaving church, "Rogers, did he mention my name? " He collared my 
friend Burt Vickery and me about reading the funny papers in church, 
and he called on members unannounced to discuss absenteeism. Dr. 
Gammon s regular Sunday attire was a cutaway coat with tails, 
striped, pleated trousers, a gray vest and bat-winged collar with 
cravat. He made the rounds of Sunday school classes to see how 
things were going. As a child, I admired him tremendously. Looking 
back on those early days of our church, I feel that we were blessed 
with a very devout and strong leader. I believe he was just what we 
needed to get off to a good start. 

John Pender 



1 




Lord 's Supper 




The Edgar B. Gammon Family 




Dr. Gammon let the grammar 
grade boys play football on the 
wide church lawn. In time, the 
grass was scuffed, and hard, 
red soil replaced green tufts. 
Naturally, adult members 
complained. They thought the 
boys could find a broom-straw 
field to play in, but Dr. 
Gammon said what better place 
for boys to play than next to 
God's house and on God's sod. 
Of course, football is a collision 
sport that sometimes causes the 
colliders to yell bad words at 
each other. Dr. Gammon 
appeared then, looking grim 
and cheerless and righteous. 
He scared the bad words out of 
us, and we continued playing 
football, using more prudent 
vocabulary. Next to God 's 
house. On God 's sod. 

Crawford Ferguson 



Artichoke Appetizer 



1 (8-oz) can artichoke hearts, 

drained and squeezed 
8 ounces cream cheese, softened 
1 to 2 tablespoons mayonnaise 



2 tablespoons sour cream 
Vi cup finely chopped onion 
1 (2-oz) jar black caviar, drained 
on paper towel 



Cut artichokes into small pieces. Drain again. Mound artichokes in center 
of serving platter. Combine cream cheese, mayonnaise, sour cream and 
onion. Beat until smooth. "Ice" artichokes with cream cheese mixture. 
Sprinkle caviar on top when ready to serve. Garnish with fresh parsley. 
Serve with plain crackers. 

Dot Scott 

Asparagus Foldovers 



Yields 2 Dozen Appetizers 



1 can asparagus spears 
1 loaf thin white bread 
Parmesan cheese 



Hollandaise sauce 

(from packaged mix) 
Melted butter 



Trim crusts off bread and roll slices flat. Spread with Hollandaise sauce. 
Sprinkle with Parmesan cheese. Fold each slice of bread over an asparagus 
spear (or two if they are thin). Insert a toothpick to hold together. Cut in 
two for bite size servings. Brush with melted butter and sprinkle with a 
little more Parmesan cheese. Bake at 400 degrees for 12 minutes. Can be 
made ahead, but do not bake. Place foldovers on baking sheet and cover 
with slightly moist towel. Refrigerate until ready to bake. 

Betsy Deupree 



1 Appetizers and Beverages 




Dill 
Vegetable Dip 

Yields 4</2 Cups 

2 cups mayonnaise 

2 cups sour cream 

3 tablespoons minced fresh 

parsley or 1 tablespoon 
dried parsley 

2 to 3 tablespoons grated 

onion 

3 tablespoons dill weed 

\ l A tablespoons seasoned salt 

Mix all ingredients together. 
Chill several hours. Serve 
with raw vegetables. 

Wench' Kennev 



Asparagus Roll-Ups 



3 ounces blue cheese, crumbled 
8 ounces cream cheese, softened 
1 egg, beaten 



1 (24-oz) loaf white bread 

2 (15-oz) cans asparagus spears 
1 cup butter, melted 



To make filling, combine cheeses and egg. Remove crusts from bread and 
roll each slice thin with rolling pin. Spread filling on bread. Lay asparagus 
spear on each slice and roll jellyroll style. Dip in melted butter, place on 
baking sheet and freeze. When frozen, slice each spear into 3 bite-sized 
sections and refreeze until ready to use. Bake on baking sheet at 425 
degrees for 20 minutes. 

Robert Westbrook 

Carolina Caviar 



3 cans blackeyed peas, washed 

and drained 
2 jalapeno peppers, diced 
1 medium onion, finely chopped 
1 green pepper, diced 



1 jar ('/4 cup) pimentos, washed 

and drained 
1 large clove garlic, diced 
1 cup Wishbone Italian dressing 



Combine all ingredients and mix well. Cover and refrigerate at least 5 
hours. Use Fritos or your favorite corn chip to dip. 

This looks a little different, but tastes delicious. Guaranteed! 



Lisa Garrett 



Appetizers and Beverages 1 1 




/ took this hummus for an 
appetizer when the MPPC 
group that went to Hungary got 
together at Christmas. I spread 
it lightly on a red tortilla and 
put a washed and towel-dried 
piece of leaf lettuce on the 
hummus, rolled up the tortilla 
and sliced it into rounds. Wliile 
I made it thinking of the 
Christmas colors, the result was 
also much like the red, white 
and green Hungarian flag. 

Katherine Forney 



Hummus 



1 (15-oz) can chickpeas, drained 

2 to 3 cloves garlic 

2/4 tablespoons olive oil 
2!/2 tablespoons warm water 



Juice from 1 lemon 

% cup plus 1 tablespoon tahini 

(sesame paste) 
Salt and pepper to taste 



Use food processor to mince garlic with chickpeas. Add other ingredients. 
Blend until mostly smooth. It's easy to make this hummus red by adding 
dried tomatoes, or green by adding basil or parsley. 

Hummus is great on a sandwich, or with wedges of pita bread 
or tortilla chips. 

Katherine Forney 

Parmesan Walnut Spread 
in Endive 

Yields 40 Appetizers 



1 small garlic clove, minced 
and mashed to paste with 
Vi teaspoon salt 

1 tablespoon mayonnaise 

2 tablespoons fresh lemon juice 
2 tablespoons olive oil 

'/z cup finely chopped celery 



V» pound fresh Parmesan cheese, 

finely diced 
1 cup finely chopped walnuts, 

lightly toasted 
% cup finely chopped flat leaf 

parsley 
4 heads of Belgian endive 



In bowl, whisk together garlic paste, mayonnaise, lemon juice and olive oil; 
stir in Parmesan cheese and celery. Stir in walnuts and parsley. Trim 
endive and separate leaves, keeping each leaf whole. Spoon mixture into fat 
end of prepared endive leaves. 

Elizabeth Pitts 



1 2 Appetizers and Beverages 




Before the advent of gyms and 
family life centers, the side yard 
along Providence was a favorite 
neighborhood football venue. 
Many of our members and a lot 
of Methodists, Baptists and 
Episcopalians cut their football 
teeth there. One of the more 
outstanding athletes and punters 
was Blair Cochran Gammon, 
the third child of then minister 
Edgar Gammon, who left to 
become president of Hampden- 
Sydney College. 

J. Alex McMillan. Ill 



Mushroom Croustades 



Yields 24 Croustades 



Croustades: 

24 slices Pepperidge Farm 

thin-sliced white bread 
4 tablespoons butter, melted 
Mushroom Filling: 
4 tablespoons butter 
3 tablespoons chopped spring 

onion 
'A pound mushrooms, finely 

chopped 



2 tablespoons flour 

1 cup evaporated milk 

Vi teaspoon salt 

'A teaspoon cayenne pepper 

1 tablespoon chopped parsley 

V/i tablespoons chopped chives 

Vz teaspoon lemon juice 

Vi cup Parmesan cheese, grated 



Croustades: Cut 24 circles of bread with coffee can or cereal bowl. Brush 
bread with melted butter. Gently push each circle of bread into a section of 
a mini muffin tin. 

Mushroom Filling: Melt butter in a heavy saucepan. Add onions and cook 
slowly for about 4 minutes. Stir constantly to prevent browning. Add 
mushrooms and stir until they are well coated with butter and onions. 
Continue cooking, stirring occasionally, for 15 minutes. Remove from heat 
and add flour. Stir well. Return to heat, add milk, and cook 3 more 
minutes. Add salt, cayenne pepper, parsley, chives and lemon juice and 
mix well. Cool completely and spoon into prepared muffin tins. 
Croustades may be frozen at this point. When ready to serve, sprinkle 
croustades with Parmesan cheese and dot with butter. Bake at 400 degrees 
about 5 to 8 minutes or until heated through. 

Clair Campbell 

tX* *J* ►J*" ►+* >r* 



Appetizers and Beverages 1 3 




Baked Vidalia 
Onion Spread 

2 cups Vidalia onions, 
chopped 

2 cups grated Swiss cheese 
1/4 cups Hellmann's 

mayonnaise 

3 ounces Parmesan cheese, 

divided 

Mix together onions, Swiss 
cheese, mayonnaise, and half 
the Parmesan cheese. Spread 
into baking dish. Sprinkle 
with remaining Pannesan 
cheese. Bake at 325 degrees 
for 45 minutes. 

Luci Heesemcm 



Mushroom Roll-Ups 



1 pound fresh mushrooms, 

finely chopped 
Vi cup margarine or butter 
6 tablespoons flour 
1 Vi teaspoons salt 
'A teaspoon Accent 



2 cups half-and-half 

1% tablespoons chopped chives 

2 loaves white bread, crusts 

trimmed off, and rolled thin 

with rolling pin 



Saute mushrooms in margarine for 5 minutes. Blend in flour, salt and 
Accent. Stir in half-and-half and simmer until thick. Add chives. Spread 
on bread and roll like a jellyroll. Cut into 2 pieces. Freeze if desired. 
Defrost and bake at 400 degrees for 20 minutes. May substitute onions for 
chives. 

Laura Greer 

PORTABELLA PlZZETTAS 

Seizes Twelve 
Vi (10-oz) package frozen chopped 1 teaspoon crushed, dried basil 



spinach 
1 Vi cups shredded mozzarella 

cheese 
Vi cup coarsely chopped turkey 

pepperoni 



'/> teaspoon coarsely ground pepper 
12 Portabella mushrooms, 
3 to 4 inches in diameter 
2 tablespoons margarine, melted 



Thaw spinach and drain. Press out liquid, then finely chop. Mix spinach, 
cheese, pepperoni, basil and pepper. Clean mushrooms, removing stems. 
Place on baking sheet, open side up. Spoon topping of spinach mixture on 
each mushroom. Brush with melted margarine. Bake at 350 degrees for 12 
minutes or broil (4 inches from heat) for 3 to 4 minutes. 

Cherie Higsins 



14 Appetizers and Beverages 




Spinach Dip 

Yields 4 Caps 

1 package dry vegetable 
soup mix 

2 cups sour cream 
1 cup mayonnaise 

1 (10-oz) package frozen 
chopped spinach, 
thawed and well drained 

3 green onions, 
finely chopped 

Stir soup mix, sour cream and 
mayonnaise together to blend 
well. Mix in spinach and 
onions. Cover and chill 2 
hours. Stir before serving. 

Elizabeth Craig 



Baked Spinach Spread 



1 (10-oz) package frozen chopped 
spinach, thawed and drained 

1 (12-oz) jar marinated artichoke 
hearts, drained and chopped 

3 garlic cloves 



Vi cup mayonnaise 
8 ounces cream cheese, softened 
2 tablespoons lemon juice 
1 cup Parmesan cheese 



Mix all ingredients together. Spread into 8-inch square or round baking 
dish. Bake at 375 degrees for 30 minutes. Serve warm with crackers or 
bread. 

Rita Vandiver 

Quick Spinach Dip 

1 (10-oz) package frozen chopped 1 (0.4-oz) package Ranch Style 



spinach, thawed and drained 
1 cup sour cream 
1 tablespoon mayonnaise 
1 tablespoon minced onion 
Juice of Vi lemon 



buttermilk dressing mix 
1 teaspoon parsley 
1 teaspoon dill weed 
1 teaspoon herb seasoning 
Celery salt, garlic salt (optional) 



Squeeze spinach with hand to remove excess water. Mix all ingredients, 
except spinach, blending well. Add spinach and chill. Serve with crackers. 

Harriet Pharr 



Appetizers and Beverages 1 5 




Sun Dried 
Tomato Dip 

Yields l'/i Cups 

8 ounces sour cream 

Vi cup finely chopped sun 

dried tomatoes 
1 tablespoon snipped chives 
1 teaspoon red pepper sauce 

Mix all ingredients together 
well and refrigerate until 
needed. 

Lynda Shu let; staff 



Spinach Spread 



1 package frozen chopped spinach 
Vi cup chopped parsley 
1 tablespoon finely chopped onion 
1 teaspoon salt 



1 teaspoon pepper 
Hellmann's mayonnaise - enough 
so mixture can be spread 



Thaw spinach and squeeze out water. Add parsley, onion, salt and pepper. 
Mix well. Add mayonnaise in desired amount. The secret is in the pepper - 
- don't vary the amount. Serve with crackers. 

Joan Heimlich 

Stuffed Cherry Tomatoes 



36 cherry tomatoes 
1/4 pounds bacon, crisply fried 
(or 1 jar crumbled Real Bacon) 



8 green onions, finely chopped 
l A cup mayonnaise 



Hollow out tomatoes and turn upside down to drain on paper towels. Mix 
crumbled bacon, chopped onion, and mayonnaise. Stuff into tomato shells. 
Serve as an hors d'oeuvre. 

Kathy Southerland 

Spicy Water Chestnut Dip 



3 ounces cream cheese 
VA cups sour cream 
Vi cup coarsely chopped water 
chestnuts 



% cup pimento stuffed olives, 

sliced 
1 envelope Italian salad dressing 

mix 



Blend cheese and sour cream until smooth. Add remaining ingredients and 
chill. If in a rush, put everything in food processor, but add water chestnuts 
last so they don't get too fine. Serve with Fritos. 

Doris Petersen 



1 6 Appetizers and Beverages 




In 1929 when I was a 12-year- 
old member of a Sunday school 
class at First Presbyterian 
Church in Charlotte, the newly 
formed Myers Park 
Presbyterian Church was 
meeting at Queens College. At 
some point 1 realized that all the 
members of my class except for 
one other fellow and me had 
moved to the Myers Park 
church. Consequently, I asked 
my mother if I could join Myers 
Park, and she consented. 1 
would walk from my home on 
East Morehead Street to 
Dilworth Road West and catch a 
streetcar that went through 
Myers Park, ending near the 
Myers Park Country Club. 
When it passed the corner 
where Myers Park Baptist 
Church is located, I would get 
out and go to church at Queens 
College. 1 have been a member 
for 71 years, and I believe I am 
one of the few persons who 
joined MPPC because his 
Sunday school class deserted 
him. Anyway, I don 't regret my 
experience or the transfer to 
Myers Park Presbyterian 
Church. 

Alex R. Josephs 



Best Ever Cheese Ring 



1 pound sharp Cheddar cheese, 

grated 
1 cup pecans, chopped 
/■i cup mayonnaise 



1 medium onion, grated 
Dash of garlic salt 
'A teaspoon Tabasco sauce 
1 cup strawberry preserves 



Combine all ingredients except preserves and mix well. Chill. Put into 3 'A 
cup ring mold. At serving time, unmold and fill center with strawberry 
preserves. You can put preserves into a custard cup in center, if desired. 
Serve with crackers. Can be prepared a day before serving. 



Jocelyn Rose 






Cheese Rectangles 



Yields 200 Squares 



214 to 3 loaves Pepperidge Farm 

sandwich bread 
4 jars Old English cheese spread 
1 pound margarine, softened 



1 teaspoon Tabasco sauce 
V/i teaspoons dill 
Dash of red pepper 



Remove crust from bread. Using two slices at a time, cut into four strips, 
then cut across (you will have 8 little rectangular sandwiches). Mix 
remaining ingredients. For each sandwich, spread cheese mixture between 
two bread slices, "ice" all sides and top of sandwich, and place on baking 
sheet. Freeze sandwiches on baking sheets. When frozen, place in a bag 
and store in freezer until ready for use. Bake frozen rectangles on greased 
baking sheet at 350 degrees for 20 minutes. 

Keep these on hand in the freezer for unexpected company. 

Chris Kirkland 



Appetizers and Beverages 1 7 




The Covenant Church School 
Class had a wonderful social at 
Mary and Jim Covington 's Lake 
Wylie house on a warm Sunday 
afternoon and evening. 
Everyone brought his specialty 
food to accompany the grilled 
barbecue chicken. We enjoyed 
every rich calorie we consumed. 
We sat on the screened porch 
and had lots of laughter along 
with meaningful conversations. 
It was not easy to depart from 
this special and memorable 
event. 

Dot Elmore 



Cheese Log 



Yields 15 Slices 



8 ounces Velveeta cheese 
6 ounces cream cheese 



1 small can green chilies, chopped 
Crackers for serving 



Soften Velveeta and cream cheese. Drain chilies. Place Velveeta cheese 
between pieces of wax paper, and roll thin with rolling pin to size about 
12x7 inches. Spread softened cream cheese over Velveeta. Spread chilies 
on top. Roll up as a log. Cut into 2 short logs. Wrap logs in clean wax 
paper and refrigerate until firm. Put on tray to serve and cut with knife to 
place on crackers as needed. 

Dot Elmore 

Cheese Puff Wreath 

Yields 20 Appetizer Servings 



VA cups water 
Pinch of salt 
10 tablespoons butter 
2 cups flour 



5 eggs 

12 ounces Swiss cheese, grated, 
divided 



Heat water, salt and butter in large pot to boiling. Remove from heat. Add 
flour all at once. Stir mixture until a firm dough forms. Place back on heat 
and carefully stir until dough loosens from bottom of pot. Remove from 
heat and add eggs one at a time until fully incorporated into dough. This is 
the hard part -just keep stirring! Add grated cheese, reserving about Vi cup 
to sprinkle on top. Stir until cheese is evenly distributed into dough. Form 
dough into wreath shape on greased baking sheet. Sprinkle remaining 
cheese on top of wreath. Bake at 350 degrees for 40 to 50 minutes. 

This is a popular item at the choir brunches held between church services 

when both choirs sing at both services at Christmas and Easter. It is also 

an elegant appetizer served with red or white wine. 

Jannica Greife 



1 8 Appetizers and Beverages 




Chutney Cheese Ball 

11 ounces cream cheese l A jar Real Bacon Bits 

3 tablespoons sour cream Vi cup green onions, chopped 
1 snack-size box raisins Vi jar Raffetto Chut Nuts 

1 tablespoon curry powder or chutney 

1 cup salted peanuts 

With electric mixer, blend cream cheese and sour cream. Stir in remaining 
ingredients. Spread into mold or 1 -quart bowl, and chill until firm. May 
also be stored in covered container and used as a spread. Keeps 2 weeks in 
refrigerator. Serve with crackers. 

The curry gives this cheese ball a golden color, and the nuts, raisins, and 
green onions compliment that shade. It is a very attractive appetizer. 

Beverly Darlington 

Pesto Pimento Cheese 

2 cups finely shredded sharp 1 teaspoon olive oil 

Cheddar cheese 1 clove garlic 

% cup shredded Parmesan cheese 1 to 2 tablespoons mayonnaise 

1 (4-oz) jar pimentos, with juice Ground pepper to taste 

4 to 5 basil leaves 

In a medium bowl, toss together with a fork the Cheddar cheese, Parmesan 
cheese and pimentos. To make pesto, combine in small food processor (or 
finely chop) the basil, garlic and olive oil. Add pesto to cheese mixture and 
blend with a fork. Add mayonnaise and fresh pepper to taste. 

This spread is a tasty variation of an old favorite. 
Serve on crackers as an appetizer. 

Sally Helweg 



Appetizers and Beverages 1 9 




Gateau de Fromage 



24 ounces cream cheese, divided 
4 ounces Camembert cheese 
4 ounces Gruyere cheese 



4 ounces blue cheese 
Vi cup chopped pecans 
2 tablespoons sour cream 



Using a mixer or food processor, mix 8 ounces cream cheese with the sour 
cream. Spread into 8-inch circle on a serving plate (line with aluminum foil 
if planning to freeze). Sprinkle pecans on top of cream cheese and sour 
cream mixture. Blend remaining 16 ounces cream cheese with Camembert, 
Gruyere, and blue cheese and spread on top of sour cream and cream cheese 
base. To serve, garnish with sliced apples, parsley, and crackers. If frozen, 
peel off aluminum foil and place on serving plate; garnish after defrosted. 

An 8-inch round cake pan is a nice size to use for freezing this. Line with 

aluminum foil before putting layers in - then you can lift out the 

gateau once it is frozen. 

Nola Linker 

Laura's Cheese Biscuits 



1 pound extra sharp Cracker 

Barrel cheese, grated 

2 cups flour 
Vi cup butter 



3 /i teaspoon cayenne pepper 
Vi cup ground nuts 
Salt to taste 



Mix together all ingredients except salt. May add several drops of water if 
needed. Divide dough into 8 equal parts. Pat and shape each part into a log 
shape about the size of a quarter. Wrap each log in wax paper and 
refrigerate overnight. May freeze, if desired. When ready to bake, slice 
thin (about Vs-inch to Vi-inch) and place on lightly greased baking sheet. 
Sprinkle with salt. Bake at 350 degrees for 8 to 10 minutes or more until 
biscuits are lightly browned on the bottom. Remove from baking sheet 
immediately and cool on wire rack. 

Wendv Kennev 



20 Appetizers and Beverages 




/ cannot remember exactly 
which Christmas it was when 
Mrs. Akers first brought our 
family her fantastic "cheese 
biscuits ", but I do know that 
they instantly became my 
favorite treat at Christmas time. 
Over the years, because I 
hoarded all of the family 's 
biscuits, she decided to bring 
me my own container. This 
tradition continued for many 
years until, at my request, my 
mother asked Mrs. Akers for the 
recipe. For those of you who 
were fortunate to know this 
loving lady, you know she was 
kind enough to pass it on. Thus 
now I continue her tradition in 
her memory with a lot of love. 

John Broadway 



Cheese Biscuits with Dates 
or Pecans 



Yields 3 to 4 Dozen 



Vi pound sharp Cheddar cheese, 

grated 
Vi cup butter or margarine 
IV2 cups all-purpose flour 



Vi teaspoon salt 
'/4 teaspoon red pepper 
Pecan halves or whole pitted 
dates, cut in half 



Cream cheese and butter by hand. Add remaining ingredients and mix well. 
Chill for 2 hours. When ready to bake, roll small amount of cheese mixture 
between sheets of wax paper. Cut with small round cutter. Place a pecan or 
date half on each round and fold. Spray baking sheet lightly with cooking 
spray. Bake at 300 degrees for 10 to 15 minutes or until slightly browned. 

<•" Quick method: Pulse all ingredients in food processor until mixture 
becomes a ball. Do not overprocess. Turn out onto wax paper and roll into 
a round log shape. Chill. When ready to bake, cut log into thin slices. 
Wrap pecan or date halves in cheese round. Bake as directed above. 



Kathy Howe 



+ * 



Mrs. Akers' Cheese Biscuits 

Yields 4 to 5 Dozen 

2 cups all-purpose flour 1 teaspoon salt 

1 pound NY sharp Cheddar cheese, V* teaspoon cayenne pepper 

grated Pecans 
1V4 sticks butter 

Blend all ingredients, except pecans, by hand. Be patient because this takes 
a little time. After ingredients are thoroughly mixed, roll into 3 8-inch to 
10-inch long rolls. Wrap in wax paper and store in refrigerator for 2 to 3 
days. When ready to bake, cut into '/s-inch slices. Place on ungreased 
cookie sheet and top with pecan. Bake at 350 degrees for 10 minutes. 

John Broadway 
Appetizers and Beverages 2 1 




Cheese Straws 



1 cup butter, softened 

Vz pound sharp Cheddar cheese, 

grated 
Vi pound extra sharp Cheddar 

cheese, grated 



2 cups flour 

1 teaspoon salt 

% teaspoon cayenne pepper 

2 cups Rice Krispies 



Cream butter and cheese. Add remaining ingredients. Pinch off dough in 
little marble size balls. Flatten on baking sheet. Bake at 375 degrees for 8 
to 10 minutes. Watch carefully. Bake until lightly browned around edges. 



Betsy Freeman 



Baked Brie 

Serves Ten to Twelve 



1 small round of Brie 
1 refrigerated pie crust 
Preserves (raspberry, blueberry or 
blackberry) 



Toasted pecans or walnuts, 

chopped 
Apples, grapes or crackers 



Let refrigerated pie crust come to room temperature. Place on greased 
cookie sheet and gently smooth out fold marks with fingers. Place Brie in 
center of pie crust. Cover top of Brie with layer of preserves. Toast and 
chop nuts and sprinkle on top of preserves. Enclose Brie with pie crust. 
Carefully pat pie crust to seal as much as possible. Bake at 425 degrees for 
20 minutes until pie crust is brown. Serve with apple slices (alternate red 
and green slices around Brie) or crackers and grapes. 

Easy, quick appetizer. Can also use large round of Brie and 
two refrigerated pie crusts. 

Marsha Stiegel 



22 Appetizers and Beverages 




Speaking of a loaf of bread, we 
had just moved to Charlotte in 
1984 and were new members at 
MPPC. During second service, 
Communion Sunday, my 
youngest, four-year-old 
Kensley, whispered to me, "I'm 
starving! " / smiled and looked 
to my left. Here came a huge 
loaf of bread down the row to 
reach my hungry child before I 
could say anything. I could just 
see her breaking off half the 
loaf, but she just took a pinch 
and bowed her head to pray. 
Whew!! 

Anita Zeigler 



Melted Brie in 
hollowed-out loaf 

Yields Ten to Twelve Appetizer Servings 



1 round or oval loaf French bread 
'A cup olive oil or melted butter 

2 cloves garlic, minced 



1 to lVz pounds Brie, Camembert 
or St. Andre cheese 



With a serrated knife, cut down through top of bread to leave a shell about 
'/•> inch thick on sides. Do not cut through bottom of loaf. Pull center of 
loaf free in a single piece, leaving about a '/2-inch thick base at the bottom 
of the bread shell. Around the rim of the bread shell, make cuts 1 Vi inches 
apart and 1 X A inches deep. Cut center portion of bread into slices. 

Mix olive oil and garlic. Brush inside of bread shell with about 3 
tablespoons oil. Brush bread slices with remaining oil. Place cheese with 
rind (or trim rind off, if desired) in bread shell, cutting as needed to fit. 
Place filled bread shell and bread slices in a single layer on a 10x1 5-inch 
baking sheet. Bake at 350 degrees for 10 minutes. Remove bread slices to 
rack to cool. Continue baking cheese-filled bread until cut edge of bread 
shell is golden and cheese melts, about 10 minutes longer. 

Place bread bowl on serving board and surround with toasted bread slices, 
crisp green grapes and sliced apples and pears. Be sure to break up the 
bread bowl for dipping as you eat. 

For two servings, follow the preceding directions using 1 small loaf of 
bread, Vi pound Brie or other cheese, 3 tablespoons olive oil and 1 clove 
minced garlic. 

For an easy dinner for two, try the smaller version with a green salad. 

Anita Zeigler 



Appetizers and Beverages 23 




Cranberry 
Delight 

2 cups fresh or frozen 

cranberries 
1 cup brown sugar 
1 cup yellow raisins 
1 teaspoon minced onion 

Combine all ingredients in 
pot and place over medium 
heat. Stir until mixture is 
thick and some of cranberries 
pop. Spread over block of 
cream cheese and serve warm 
with crackers. May also add 
a little orange zest and 
chopped nuts. 

A crowd favorite. Not just 
a holiday dish - great 
throughout the year. 

Kim LeNeave 



Warmed Cranberry Brie 

Serves Twelve 

'A cup canned crushed cranberry 'A teaspoon rum extract or orange 

sauce extract 

2 tablespoons packed brown sugar 2 tablespoons chopped pecans 

% teaspoon ground nutmeg 1 (8-oz) round Brie cheese 

Combine cranberry sauce, brown sugar, nutmeg, and extract. Peel off top 
rind of Brie, leaving a '/4-inch rim. Top with cranberry mixture and sprinkle 
with chopped pecans. Bake at 500 degrees for 5 minutes. Serve with 
crackers. 



Great holiday appetizer - pretty on the table. 



Curried Sherry Pate 

Serves Eight 



Sandy Dupuy 



6 ounces cream cheese 
1 cup grated Cheddar cheese 
l A teaspoon garlic powder 
Vi teaspoon curry powder 
% teaspoon salt 



4 teaspoons sherry 
1 (9-oz) jar chutney 
'A bunch green onions (tops only), 
finely chopped 



Soften cheeses, then blend with seasonings and sherry. Spread mixture in 
small shallow dish. Spread chutney over top. Refrigerate for 2 days before 
serving. When ready to use, remove from refrigerator 2 hours before 
serving. Sprinkle chopped onions over all. Serve with sesame Melba toast 
or other crackers. 

Lib Chapman 



24 Appetizers and Beverages 




Mexican Dip 

1 pound ground beef 

1 onion, chopped 

1 package taco seasoning mix 

1 can refried beans 

1 pound sour cream 

2 cups shredded Cheddar 

cheese 

Brown ground beef and 
onion; drain. Add taco 
seasoning mix and refried 
beans. Mix together and put 
in 1 0-inch quiche pan. Let 
mixture cool, then spread 
sour cream over meat mixture 
and top with shredded 
Cheddar cheese. Bake at 350 
degrees for 30 minutes. 
Serve hot with tortilla chips. 

Brynne Miles 



Artichoke Dip — Mexican Style 



1 can artichokes, drained 

Vi cup Parmesan cheese 

8 ounces cream cheese, softened 



1 (16-0/,) jar salsa 
1 cup mayonnaise 
Vz to 3 /4 cup chopped cilantro 



Chop artichokes and mix with other ingredients. Pour mixture into baking 
dish. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serve 
with tortilla chips. 



This will be the hit of the party! 

Burrito Dip 



Luci Heeseman 



8 ounces cream cheese 
1 small onion, chopped 
5 canned jalapenos, or more 
to taste 



1 can Hormel No-Bean chili 
8 ounces shredded sharp Cheddar 
cheese 



Cut block of cream cheese in half lengthwise. Put it in shallow, 
microwavable baking dish and press it firmly until it covers the entire 
bottom of dish. Sprinkle chopped onions over cream cheese. Spread chili 
over cream cheese and onions. Cut canned jalapenos into little pieces and 
sprinkle over chili. Sprinkle top with sharp Cheddar cheese. Cook in 
microwave oven on high about 8 minutes, until cheese is melted. Serve 
immediately with tortilla chips. May also be baked in conventional oven at 
350 degrees for 20 minutes. Can be made a day ahead and kept tightly 
covered in refrigerator. Heat before serving. 

Big hit and easy! I usually double recipe for a party of eight or more. 
I prefer the conventional oven method. 

Betty Heeseman 



Appetizers and Beverages 25 




Seven Layer 
Mexican Dip 

2 cans bean dip 

3 avocados, mashed 

1 cup sour cream 

4 green onions, chopped 

2 to 4 tomatoes, chopped 

1 cup chopped black olives 
1 cup extra sharp Cheddar 

cheese, grated 
1 medium jar hot salsa 

Layer ingredients on serving 
platter. Serve with tostitos. 

Sherri Davies 



Black Bean Salsa 

Serves Eight to Ten 



2 (15-oz) cans black beans, 

rinsed and drained 
2 cups frozen corn 
2 large summer tomatoes, chopped 
Vi cup Vidalia onion, chopped 
14 cup chopped fresh cilantro 



3 to 4 tablespoons fresh lime juice 

2 tablespoons olive oil 

1 tablespoon red wine vinegar 

1 teaspoon salt 

Vi teaspoon freshly ground pepper 

Avocado (optional) 



Mix all ingredients together. Add chopped avocado if desired. Cover and 
chill until serving time. 

Punkin Brookshire 

Mango Salsa 



Yields PA cups 



\ l /i cups chopped mango 
1 small clove garlic, crushed 
Vi small jalapeno pepper, seeded 

and minced 
Wi teaspoons chopped fresh 

parsley or cilantro 



1 4 cup sugar 

X A cup sliced green onions 
Vi cup white vinegar 
2 tablespoons lime juice 



Combine first 4 ingredients in a medium bowl; set aside. Combine sugar 
and remaining ingredients in a saucepan; bring to a boil, stirring until sugar 
dissolves. Pour hot mixture over mango mixture, stirring gently. Cover and 
chill. Serve as an appetizer with chips, or with cooked ham or pork. 

•" Quick method: This can be made in 5 minutes by putting everything into 
a food processor. Boil sugar, vinegar and lime juice in microwave to 
dissolve sugar before combining with other ingredients. Mango can be 
added last and processed only briefly to maintain "chunkiness". 

Add more jalapeno to spice it up if you like. You can also add red, yellow, 
and/or green pepper diced for a chunkier salsa. 

Man,' Catherine Chesnev 



26 Appetizers and Beverages 




Siesta 
Appetizer Pie 

3 ripe avocados, mashed 

1 tablespoon lemon juice 
8 ounces sour cream 

2 green onions, chopped 
1 (8-oz) jar picante sauce 

1 cup grated Monterey Jack 
cheese 

Mix avocados and lemon 
juice. In serving dish, layer 
avocado, sour cream, onions, 
picante sauce and cheese. 
Chill and serve with tortilla 
chips. 

Wendy Kenney 



Mexican Dip 



2 (9-oz) packages Stouffer's 
creamed spinach, thawed 

1 (15-oz) jar marinated artichoke 
hearts 

6 ounces pepper jack cheese, 
cut in pieces 



'/j teaspoon minced garlic 
'A teaspoon Tabasco sauce 
% cup Parmesan cheese 
'■'> cup chunky salsa 
Sour cream 



Drain creamed spinach and artichoke hearts. Mix spinach, artichoke hearts, 
pepper jack cheese, garlic, Tabasco sauce, and Parmesan cheese. Put in pie 
plate. Bake at 350 degrees for 12 minutes or until bubbly. Spread salsa on 
top and put sour cream in center. Serve with tortilla chips. 



Jeannie Fuller 



Monterey Quesadillas 

Yields 30 Wedges 



10 (7 to 8-inch) flour tortillas 
2/4 cups grated Monterey Jack 
cheese 



1 (4-0/.) can chopped green chilies 
1 (2!-.i-oz) can chopped ripe 
olives 



Brush both sides of 5 tortillas with water and place on ungreased baking 
sheet. Sprinkle l A cup cheese on each tortilla. Sprinkle chopped green 
chilies and chopped ripe olives on top of cheese. Top each with another 
tortilla. Brush tortilla with water, and then cover baking sheet with 
aluminum foil. Bake at 300 degrees for about 10 minutes, or until cheese is 
melted. Remove from oven and cut each tortilla into 6 wedges. Serve hot. 

Donna Witman 



Appetizers and Beverages 27 




BLT Dip 

Serves Eight 

1 cup sour cream 

1 cup mayonnaise 

1 tomato, chopped 

1 pound bacon, cooked and 

crumbled 
Freshly ground pepper to taste 

Stir together sour cream and 
mayonnaise. Just before 
serving, mix in tomato, bacon 
and pepper. Serve with toast 
points or chips. 

Fair Whitley 



Ham Rolls 



1 cup butter, softened 

2 to 3 teaspoons horseradish 

mustard 
2 tablespoons poppy seeds 
1 teaspoon Worcestershire sauce 



1 medium onion, minced 

3 dozen Pepperidge Farm party rolls 
16 ounces cooked ham, thinly sliced 

2 cups Swiss cheese, grated 



Mix butter, mustard, poppy seeds, Worcestershire sauce and onion. Split 
package of rolls horizontally through center. Spread butter mixture on one 
side of rolls. Layer with ham. Sprinkle cheese on top of ham. Replace 
tops. Bake at 400 degrees for 10 to 15 minutes. These freeze well. Cut 
into individual rolls before freezing so that a few may be used at a time. 



Jan Stedman 



Liver Pate 



Vz cup butter 

1 pound chicken livers, 

rinsed and drained 
1 medium onion, coarsely chopped 
Thyme to taste 



Salt and pepper to taste 
Sherry to taste 
Half-and-half (optional) 
Pistachios (optional) 



Saute livers and onions in butter until livers are cooked. Cool and puree in 
blender or food processor. Season with thyme, salt, pepper and sherry 
(about 1 tablespoon). You may add a little half-and-half for smoothness. 
Chill until ready to serve. Top with pistachios, if desired, and serve with 
sliced baguette or Bremner crackers. 

Can be made several days in advance. Will firm up in refrigerator. 

Kim Harrison 



28 Appetizers and Beverages 




Cranberry Meatballs 



1 pound ground beef V* to 'A teaspoon Tabasco 
l A cup breadcrumbs sauce 

1 egg, beaten Salt and pepper 

1 teaspoon Worcestershire 1 can whole cranberry sauce 

sauce 1 cranberry can of ketchup 

Make meatballs of beef, breadcrumbs, egg and seasonings. Put in casserole 
dish. Pour cranberries and ketchup over meatballs. Bake at 350 degrees for 
45 minutes. 

Tina Todd 

Stuffed Grape Leaves 

Yields 35 to 40 Leaves 

1 small jar grape leaves 1 pound lean ground beef 

1 package wild rice mix with VA tablespoons Cavender's All- 

seasonings Purpose Greek Seasoning 

Remove grape leaves from jar and soak to rinse off vinegar residue and 
prevent bitter taste. Cook wild rice according to package directions. Brown 
ground beef. Stir together rice, ground beef and seasoning. Drain grape 
leaves. Put them on a dry flat surface. Break off stem on leaves. Start at 
stem end and spoon about 1 Vi tablespoons of beef and rice mixture onto 
each leaf at the base. Bring up sides of leaf, fold over on top of mix and roll 
up. Continue this until you have stuffed as many grape leaves as you need. 
Bake at 350 degrees for 15 to 20 minutes until leaves are crispy. Cool 
before serving. Can be served without cooking. Refrigerate unused leaves. 
Extra mix can be frozen for another time. 

Kimberlee Garrison, WDS staff 



Appetizers and Beverages 29 




Hot Sausage Dip 



1 pound regular or hot sausage 
8 ounces cream cheese 



1 can Rotel tomatoes and green 
chili peppers, drained well 



Cook sausage and drain well. Add cream cheese and Rotel tomatoes. Bake 
at 325 degrees for 30 minutes. Serve with Fritos or tortilla chips. Can vary 
"hotness" depending on preference. 



There will not be any left over! 

Lila's Sausage Toast 



Alice Carr 



Yields 75 Slices 



1 pound hot sausage 

1 pound lean ground beef 

1 pound Velveeta cheese 

1 medium onion, finely chopped 



Vi teaspoon Worcestershire sauce 

1 tablespoon oregano 

Vi teaspoon garlic powder 

2 loaves Party Rye bread 



Cook sausage, ground beef and onion in large pan until brown, adding 
Worcestershire sauce, oregano and garlic powder. Reduce heat and blend in 
cheese. Mix thoroughly. Spread on slices of rye bread. Place on baking 
sheet with wax paper between layers and freeze. When frozen, put in zip- 
lock bags and store in freezer until ready to use. Bake at 325 degrees for 15 
to 20 minutes. 

Wynne McLean 



30 Appetizers and Beverages 




Party Sausage Swirls 

Yields 80 Swirls 

2 (8-oz) cans crescent dinner rolls 1 pound Jimmy Dean hot pork 

2 tablespoons hot mustard sausage 

Separate rolls into 4 rectangles and spread with mustard. Spread with thin 
layer of sausage. Roll and chill until ready to serve. Thinly slice each roll 
(10 swirls to a roll) and place on lightly greased cookie sheet. Bake at 400 
degrees for 1 8 to 20 minutes. Serve hot. 

Always a favorite and never any leftovers. 

Gloria Dowd Keith 

Sausage Cheese Balls 

Yields 100 Balls 

1 pound hot sausage 1 pound sharp Cheddar cheese, 

3 cups Bisquick grated 

Mix all ingredients together thoroughly. Shape into small balls, using 
approximately 1 tablespoon mixture per ball. Bake at 375 degrees for 15 to 
20 minutes. 

This is a favorite at the ARK Sunday School Class 
Super Bowl party. 

Vicki Garrett 



Appetizers and Beverages 3 1 




Belle 

Fontaine Crab 

Dip 

1 pound crab meat 
6 ounces cream cheese 
1 small onion, finely grated 
Few dashes Worcestershire 

sauce 
1 to 2 dashes Louisiana hot 

sauce 
Salt and pepper to taste 
4 tablespoons mayonnaise 

Mix cream cheese and 
seasonings. Add crab meat. 
Serve as hors d'oeuvre or in 
stuffed tomato. 

Anne Wright 



Clam Puffs 

Yields 40 Puffs 



Puffs: 



'A cup clam juice 

(drained from clams used; 

add water if necessary) 
V* cup butter or margarine 
'A cup unsifted all-purpose flour 
2 eggs 



Clam Filling: 

1 (8-oz or 10/4-oz) can minced 

clams, drained well 
6 ounces cream cheese 

with chives, softened 
'A teaspoon salt 

2 dashes hot pepper sauce 
Pinch garlic powder 



Puffs: In a small saucepan, heat clam juice and butter or margarine over 
medium heat until juice is boiling and butter or margarine has melted. 
Remove from heat. Immediately add flour all at once. Stir briskly with a 
wooden spoon until mixture forms a ball and leaves side of pan. With 
wooden spoon, beat in eggs, one at a time, until well mixed. Drop dough by 
teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 
degrees for 25 to 30 minutes until puffs are golden brown. Cool on wire 
rack. When cool, cut puffs in half. 

Filling: In a small bowl, combine all ingredients and stir until well blended. 
Spoon small amount of filling into each puff. Heat in oven for 5 minutes. 
Serve immediately. 

To freeze: After filling puffs, do not heat, but transfer to freezer containers, 
cover and freeze. Can freeze up to four months. To serve, unwrap and 
place on baking sheet. Bake at 350 degrees for 10 to 15 minutes. 

Eddie Lynn Finch 



32 Appetizers and Beverages 




Crab Grass 

8 tablespoons melted butter 
Vi cup chopped onion 
1 (10-oz) package frozen 

chopped spinach 
Vi pound frozen or 

1 (7-oz) can crab meat 
Vt cup grated Parmesan 

cheese 

In skillet, melt butter and 
saute onions for 4 to 5 
minutes. In a saucepan, bring 
spinach to a boil according to 
package directions. Cook 1 
minute, drain well and add to 
onion mixture. Stir in crab 
and cheese. Serve warm in 
chafing dish with crackers. 

Cherie Higgins 



Clam and Spinach Dip 



4 small cans minced clams 

2 (10-oz) packages frozen spinach 

12 ounces cream cheese 

Salt to taste 

Lemon juice to taste 



1 tablespoon butter 

1 small onion, minced 

2 tablespoons flour 
1 cup clam juice 



Thaw spinach completely on paper towels. Drain juice from cans of minced 
clams, reserving 1 cup of clam juice. Saute onion in butter. Add flour and 
clam juice, stirring until thick. In double boiler, combine cream cheese, 
spinach and onion mixture. Add drained minced clams. May be made 
ahead of time, refrigerated and then microwaved to serving temperature. 
Serve warm. 

Great hors d'oenvre - ser\>e in chafing dish with dip size Fritos. 

Elsie Bamhardt 

Little Crabbies 



Vi cup butter 

1 jar Kraft Old English cheese 

spread 
Va teaspoon garlic powder 



% teaspoon seasoned salt 

1 (6-oz) can crab meat (or fresh), 

drained 
6 English muffins, split 



Mix first 5 ingredients and spread on muffin halves. Cut each half into 6 
triangles and place on a baking sheet. Broil for 4 to 6 minutes until golden 
and bubbly. Serve hot. May be frozen on baking sheet before broiling. 
When frozen, place in bag and store in freezer. 

Castelloe Denton Dowling 



Appetizers and Beverages 33 




Crab Puffs 



Yields 4 to 5 Dozen 



1 (6-oz) can crab meat, drained 

and flaked 
Vi cup shredded sharp Cheddar 

cheese 
3 green onions, chopped 
1 teaspoon dry mustard 



1 teaspoon Worcestershire 

1 cup water 

l A cup butter 

1 cup self-rising flour 

4 eggs 



sauce 



Combine crab, cheese, onions, dry mustard and Worcestershire. Stir well 
and set aside. Combine water and butter in medium saucepan. Bring 
mixture to boil. Reduce heat to low. Add flour and stir vigorously until 
mixture leaves sides of pan and forms a smooth ball. Remove from heat 
and allow to cool slightly. Add eggs, one at a time, beating with a wooden 
spoon after each addition. Beat until batter is smooth. Add crab mixture. 
Stir well. Drop batter by heaping teaspoon onto ungreased baking sheet. 
Bake at 400 degrees for 15 minutes; reduce heat to 350 degrees and bake 
another 10 minutes. Serve warm. 

To freeze before baking: Cover baking sheet with foil and place unbaked 
puffs in freezer until hard. Remove puffs from baking sheet and store in 
airtight container. Remove from freezer and bake unthawed at 375 degrees 
for 35 minutes. 

To freeze after baking: Place crab puffs in airtight container. Freeze. To 
serve, remove from freezer and let thaw completely. Bake at 350 degrees 
for 8 to 10 minutes. 

Cherie Higgins 



* * 



* * 



34 Appetizers and Beverages 




Mock Crab 
Meat 

1 (14-oz) can artichoke hearts, 

drained and chopped 
3 /4 cup Hellman's mayonnaise 

2 teaspoons Good Seasons 

packaged Italian dressing 
mix 
% teaspoon liquid crab boil 

Combine all ingredients. 
Chill overnight. Serve with 
crackers. 

Betsy Freeman 



Crab Meat Spread 



8 ounces cream cheese, softened 
2 tablespoons milk 
2 tablespoons chopped onion 
1 teaspoon Worcestershire sauce 
Seafood cocktail sauce 



1 (7-oz) can crab meat, 

or fresh equivalent 
Lemon juice 
Fresh parsley, minced 



Blend milk, onion and Worcestershire sauce into softened cream cheese and 
spread in a layer in a shallow serving dish. Spread cocktail sauce over 
cream cheese. Wash and drain crab meat and spread over top of other 
layers. Sprinkle with lemon juice and top with minced parsley. Serve with 
crackers. 

Susan Rankin 

Trawler Crab Dip 



2 cups mayonnaise 

4 ounces grated American cheese 

Vi teaspoon salt 



% cup French dressing 
1 tablespoon horseradish 
3 cups crab meat 



Mix ingredients together in order listed. Chill until firm. Serve with club 
crackers. 

This is the complimentary dip that was served at The Trawler restaurant in 

Mt. Pleasant, SC during the late 1960 's and early 1970 's. We served it 

at our wedding reception, made with the meat of crabs we caught in the 

marsh across from my parents ' home. 

Barbara Atkins 



Appetizers and Beverages 35 




Salmon 
Spread 

1 (16-oz) can red salmon, 
skin off, bones out, flaked 

8 ounces cream cheese, 
softened 

2 teaspoons grated onion 
1 teaspoon horseradish 

1 tablespoon lemon juice 

2 teaspoons Liquid Smoke, 

or more to taste 
2 olives 

Pecans, chopped 
Fresh Parsley 

Mix first 6 ingredients. 
Shape into fish with olives 
for eyes and chopped pecans 
on top. Garnish with parsley. 
Serve with crackers. 

Cornelia Harbison 



Salmon Mold 



1 can red salmon 

2 tablespoons Worcestershire sauce 
16 ounces cream cheese 

1 teaspoon paprika 



1 tablespoon mayonnaise 
1 tablespoon lemon juice 
1 small onion, grated 



Have all ingredients at room temperature. Remove bones from salmon. 
Mix all ingredients together. Pour mixture into greased mold. Refrigerate 
overnight. When ready to serve, unmold and garnish with parsley. Serve 
with crackers or bread. 



Pretty for cocktail party - nice do-ahead dish. 



Rooney Robison 



Boyd's Smoked Salmon 



Pre-sliced smoked salmon 

Capers 

Red or sweet onions, chopped 

Smoked Salmon Spread: 

8 ounces reduced fat cream 
cheese 

Vi cup sour cream 

!/j cup Boar and Castle sauce 

l A cup minced green onion 



1 tablespoon chopped drained 

capers 
Juice of l A lemon 
Vi cup minced fresh chives 
5 sprigs fresh dill, chopped, 

or dried dill to taste 

2 teaspoons cognac or brandy 

1 teaspoon minced garlic (optional) 



To make spread, blend together cream cheese and sour cream, add 
remaining spread ingredients and mix well. Refrigerate until ready to serve. 
Cut salmon into small squares and place on serving platter. Place salmon 
spread, capers, and chopped onions in side dishes. Serve with wheat 
crackers or toasted French bread rounds. 

Fair Whitley 



36 Appetizers and Beverages 




/ will never forget the first time 
Tyler took communion. As luck 
would have it, Don was an elder 
serving that day and I was 
sitting with three young, restless 
children. I was relieved that 
there were no accidents among 
us as the elements were served. 
Then I noticed that Tyler was 
still sticking his tongue in and 
out of the juice— very slowly. 
A bit annoyed, I told him to quit 
playing with it, finish the juice 
and put the glass in the holder. 
In a loud and clear voice that I 
think everyone in the back half 
of the sanctuary heard, he said, 
"Mom, you cannot expect me to 
drink blood fast! " 

Kathv Gatelv 



Dilled Artichoke and Shrimp Dip 



Serves Twenty-jive 



1 (9-oz) package frozen artichoke 

hearts 
Vi pound fresh shrimp, cooked 

and peeled 
Vt cup chopped onion 
1 clove garlic, minced 
1 tablespoon butter or margarine 



8 ounces cream cheese, 

cut in cubes 
2 tablespoons milk 

1 tablespoon lemon juice 

2 teaspoons Worcestershire sauce 
2 teaspoons dried dill weed 



Cook artichoke hearts according to package directions. Drain well. Chop 
artichokes and shrimp. Combine and set aside. Cook onion and garlic in 
butter in a large saucepan about 3 to 4 minutes until onion is tender. Add 
cream cheese and milk. Cook over low heat, stirring until smooth. Stir in 
lemon juice, Worcestershire sauce and dill weed. Fold in chopped 
artichokes and shrimp. Heat thoroughly. Serve warm with assorted breads 
or crackers. 

Frances Query 

Jean Adams' Pickled Shrimp 



1 can tomato soup 
V* cup corn oil 
Vt cup vinegar 

Worcestershire sauce to taste 
Garlic salt to taste 



1 teaspoon dry mustard 
Vi teaspoon cayenne pepper 
Salt to taste 

Boiled shrimp, sliced onions, 
sliced lemons, bav leaves 



Heat first 8 ingredients to blend. Pour over boiled shrimp layered with 
sliced onions, sliced lemons and bay leaves. Refrigerate. 

We start all family gatherings with a big bowl of these - -fabulous! 

Kathy Gatelv 



Appetizers and Beverages 3 7 




Fantastic Shrimp Mold 



1 envelope Knox gelatin 
2'/2 cups shrimp, 

cooked and coarsely chopped 
1 '/; cups mayonnaise 
Juice of 2 lemons 



Worcestershire sauce to taste 
Tabasco sauce to taste 

1 large onion, grated 

2 hard-boiled eggs, grated 
V* cup cold water 



Stir Knox gelatin in water. Let sit. Mix together shrimp, mayonnaise, 
lemon juice, Worcestershire, Tabasco, onion and eggs. Taste to correct 
seasonings. Melt gelatin over low heat or low power on microwave. Do 
not overheat gelatin. When melted it should feel warm to the touch. Stir 
gelatin into shrimp mixture and pour into mold (a fish mold looks pretty). 
Refrigerate until set. To unmold, dip bottom of mold into warm water for 
10 seconds. Gently shake. If loose, place serving tray on top and flip it 
over. Serve with Bremner wafers or other crackers. 



Kathy Southerland 



Marinated Shrimp 



3 pounds large shrimp, cooked 

and peeled 
3 medium onions, sliced in rings 
2 large jars B & B whole 

mushrooms 
20 bay leaves 



V/i cups vegetable oil 
2 cups vinegar 
4 teaspoons salt 

1 teaspoon pepper 

2 teaspoons Tabasco sauce 



In large bowl with tightly fitting lid, layer shrimp, onion rings, mushrooms 
and bay leaves. Repeat layers as necessary. Combine remaining 
ingredients and pour over shrimp mixture. Chill 48 hours, stirring 
occasionally. 

Lisa Did a 



38 Appetizers and Beverages 




Kathy's Shrimp Dip 

8 ounces cream cheese 8 ounces sour cream 

1 packet regular Good Seasons 10 ounces pre-cooked frozen salad 

Italian dressing mix shrimp, thawed and drained 

Mix cream cheese, dressing mix, and sour cream with mixer. Fold in 
drained shrimp. Serve with club crackers. This recipe doubles easily and is 
great made with boiled fresh shrimp. 

Barbara Atkins 



Spicy Texas Shrimp 
With Avocado Sauce 

Serves Eight 

1 pound shrimp, peeled 

and deveined Avocado Sauce: 

Marinade: 2 small avocados, peeled and 

Vi cup olive oil mashed 

l A cup grapefruit juice 1 small tomato, chopped 

l A cup tequila V* cup minced onion 

2 cloves garlic, minced % cup sour cream 

1 teaspoon ground cumin 2 tablespoons chopped fresh 

Vi teaspoon salt cilantro 

Vt teaspoon cayenne pepper 'A teaspoon salt 

or Vi teaspoon Tabasco sauce 1 teaspoon fresh lemon juice 

Peel and devein 1 pound of shrimp. Combine ingredients for marinade in a 
zip-loc bag. Add shrimp and marinate for at least 2 hours. Combine 
ingredients for avocado sauce until well blended. Refrigerate sauce until 
ready to serve. Grill or broil shrimp 4 inches from heat source for 4 to 5 
minutes, turning once and brushing frequently with marinade. 

This makes a wonderful appetizer - your guests will love it. 

Julie Richards 



Appetizers and Beverages 39 




Shrimp Remoulade 



1 cup mayonnaise 

3 teaspoons prepared tarragon 

(or horseradish) mustard 
1 tablespoon of each: 

gherkins, capers, parsley, 

chervil and tarragon leaves, 

all finch chopped 
Vi teaspoon anchovy paste (optional) 
V* cup minced green onions and tops 



Va cup minced celery 

1/4 teaspoons paprika 

V* teaspoon cayenne pepper 

Salt to taste 

Freshly ground pepper 

2 cups shrimp, cooked and 

peeled 
Lettuce or toast rounds 



Mix the mayonnaise and mustard with gherkins, capers, parsley, chervil and 
tarragon leaves. Beat the mixture well for at least two minutes until it is 
thoroughly blended, and add anchovy paste, if desired. Add salt (be careful 
not to oversalt the sauce), freshly ground pepper, onions, celery, paprika 
and cayenne pepper. Mix this sauce with the shrimp and serve on a bed of 
crisp, shredded lettuce - - or serve on toast rounds. 

When we moved into our neighborhood, Margaret Gill across the street 
invited us to a party and served this Shrimp Remoulade. I asked her for 

the recipe and prepared it first in our new house for a sorority wine 

tasting on a cold, rainy night when guests literally had to walk the plank. 

Shrimp Remoulade sei~ved on toast rounds is an hors d 'oeuvre 

that usually wins praise. 

Rebecca Schenck 



40 Appetizers and Beverages 




Super Good and Easy Shrimp Dip 



Sen'es Six to Eight 



3 pounds raw shrimp, 
cooked and chopped 
16 ounces cream cheese 

1 cup sour cream 
¥i cup mayonnaise 

2 tablespoons chopped celery 



2 tablespoons chopped green 

pepper 
Salt and pepper to taste 
1 teaspoon Worcestershire sauce 
Tabasco sauce to taste 
Juice of 2 lemons 



Mix all ingredients together and chill. Serve with good bread or crackers. 



Peggy Young 



CEVICHE 

Sei-ves Six 

1 pound fresh bay or sea scallops, 1 avocado, chopped 



or boneless white fish fillets, 

cut into small pieces 
l A cup fresh lime juice 
2 jalapeno peppers, seeded and 

chopped 
2 medium fresh tomatoes, peeled 

and chopped 



6 scallions, chopped 

4 tablespoons fresh cilantro leaves, 

chopped 
l A cup olive oil 

1 tablespoon white wine vinegar 
Salt and pepper to taste 



The day before serving, wash seafood, place in bowl and cover with lime 
juice. Tightly cover container and refrigerate overnight. Next day, remove 
seafood with slotted spoon and set aside. Stir avocado in lime juice; 
remove and add to seafood. Reserve 1 or 2 tablespoons lime juice. Add 
remaining ingredients to seafood/avocado mixture. Season with salt and 
pepper and reserved lime juice, if needed. Cover and chill until serving 
time. Serve with tortilla chips. May also be served as a salad. 

Use only fresh seafood. The acidity in the lime juice 
"cooks " the fish overnight. 

Bunny Church 



Appetizers and Beverages 41 




Salted Bits 



1 box oyster crackers 

'A cup and 2 tablespoons oil 

1 teaspoon garlic powder 



1/4 teaspoons dill weed 
1 package Hidden Valley 
ranch dressing 



Mix together oil, garlic powder, dill weed and dressing. Pour over crackers 
and mix carefully. May use 3 A package of dressing mix, if desired. 



Wilma Wisecarver 



Scratch 



4 cups pecans 
3 cups Wheat Chex 
3 cups Rice Chex 
1/4 cups Cheerios 
3 cups stick pretzels 



Vt cup butter 

3 tablespoons Worcestershire sauce 
1 rounded teaspoon garlic salt 
1 teaspoon Lawry's seasoned salt 
Vi teaspoon Tabasco sauce 



Bake nuts for one hour at 250 degrees. Add cereals and pretzels and cook 
15 minutes more. Melt butter and add seasonings. Drizzle part of butter 
mixture over cereal and nuts. Stir, being sure to turn completely to coat 
everything well. Reserve some butter mixture to add later. Bake 15 
minutes. Add more seasoning mixture and stir well. Bake for 15 to 20 
minutes more. Stir, add remaining seasoning mixture, and bake for 15 to 
20 minutes. Stir and continue baking until total cooking time is 1 l A to 2 
hours, not including time spent cooking pecans. Do not substitute for butter 
or pecans. 

Millie Brooks 



42 Appetizers and Beverages 




Spiced Nuts 

2 cups confectioners sugar Vi teaspoon ginger 

Wi cups cornstarch 1 teaspoon cloves 

1 teaspoon salt 2 egg whites, unbeaten 

1 tablespoon cinnamon 1 pound shelled walnuts 
1 teaspoon nutmeg 

Mix first 7 ingredients in large bowl. In another large bowl, place unbeaten 
egg whites; add walnuts, mixing well. Transfer to confectioners sugar 
mixture and mix well. Place nuts in large oblong baking pan and bake in 
slow (250-degree) oven about one hour until a crust forms on nuts. Stir and 
turn the nuts 3 or 4 times during baking. 

A delicious addition to a special reception table. 

Dorrie Fretwell 

Monster Munch 

Yields 7 Cups 

2 cups Spider Webs (Crispix cereal) 

1 cup Bats' Teeth (chocolate chips) 

1 cup Witches' Eyes (raisins) 

1 cup Monster Toes (dry-roasted peanuts) 

1 cup Ghost Toes (marshmallows) 

1 cup Witches' Hair (thin pretzel sticks) 

Combine all ingredients in a large bowl. Mix, munch and enjoy! Store in 
airtight container. 

A fun Halloween snack for kids of all ages. Easy for children 
to make and fun for them to eat. 

Mary Catherine Chesney 



Appetizers and Beverages 43 




Annie Collins 
Punch 

1 large package lemon 

Kool-Aid 
1 small can frozen limeade 
1 large can frozen lemonade 
1 large can pineapple juice 
3 quarts Sprite 
12 cups water 
1 ice ring made in ring 

mold with sliced lemons 

and limes 

Mix all ingredients in a large 
punch bowl. Chill with ice 
ring and serve. 

Beck\> Johnson 



Easy Spiced Drink 

Yields 18 Cups 



2 quarts apple juice 

1 Vi quarts cranberry juice 

3 cinnamon sticks 



2 teaspoons whole cloves 
Vi cup brown sugar 



Mix all ingredients in large saucepan. Bring to boil. Turn heat down and 
simmer 15 to 20 minutes. Strain off spices. Serve hot or cold. 



This is nice to serve instead of coffee with sandwiches 
or other finger foods. 



Ann Wilson 



Party Punch 



Yields I Gallon 



1 (46-oz) can unsweetened 

pineapple juice 
1 small box Jello - cherry or 

flavor of your choice 
1 cup sugar 



Water 

Vi cup ReaLemon juice 
Equal, if additional sweetness is 
desired 



Pour pineapple juice into 1 -gallon plastic jar (or other 1 -gallon freezer-safe 
container). In a small saucepan, combine Jello, sugar and enough water to 
dissolve the gelatin. Bring to a boil. Pour the Jello mixture into pineapple 
juice. Add lemon juice and fill the jar with water. Add Equal to desired 
sweetness, if necessary. Cap the jar and freeze for 6 to 8 hours, or until 
slushy. 

This punch is a favorite with both children and adults at all 

of our family birthday parlies. You may need at least 

two gallons for a child's birthday part}: 

Louise "Beezv" Somerville 



44 Appetizers and Beverages 




Mint Tea 

Yields 4 Quarts 

16 cups water 

2 cups sugar 

1 cup lemon juice 

6 to 8 sprigs fresh mint 

3 family-size tea bags 

Put 8 cups water, sugar, 
lemon juice and mint in a pot. 
Bring to boil, add tea bags 
and turn off heat. Let steep at 
least 20 minutes. Remove 
mint leaves and add 8 more 
cups water. Chill and serve 
over ice. 

Fay GrasH' 



Raspberry Punch 

Yields I 'A Gallons 



2 (12-oz) cans frozen pink 

lemonade concentrate 
Vi gallon raspberry sherbet 



2 (2-liter) bottles ginger ale or 
raspberry ginger ale, chilled 



Combine frozen lemonade and sherbet in large punchbowl. Stir in ginger 
ale. Break up sherbet. Serve immediately. 

A delicious punch for a ladies 'party. 

Margaret Akers Hardage 

Almond Tea 



Yields 2'A Quarts 



4 regular or 2 family-size teabags 
2 cups boiling water 
'A cup lemon juice (ReaLemon 
from freezer section works well) 



1/4 cups sugar 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

2 quarts water 



Place teabags in pitcher. Pour 2 cups boiling water over teabags, cover and 
steep for 5 minutes. Remove teabags. Add sugar, lemon juice and extract. 
Stir until sugar is dissolved. Add 2 quarts water to tea mixture and stir well. 
Chill before serving. 

Elizabeth Pitts 



Appetizers and Beverages 45 




Russian Tea 
Mix 

2 cups Tang instant drink mix 
1 cup sugar (or 4 teaspoons 

Sweet 'n Low) 
% cup instant tea with lemon 
1 teaspoon cinnamon 
Vi teaspoon cloves 
1 ■•'2 teaspoon allspice 

Combine all ingredients. 
Mix well. Seal in a tight jar. 
Use 2 to 3 teaspoons per cup 
of hot water. 

Great served with Moravian 
ginger cookies. 

Margaret Akers Hardage 



Big Lil's Tea 



Yields 3 A to 1 Gallon 



2 handfuls fresh mint leaves 

IVi to 2 heaping tablespoons Tang 

Water 



% cup lemon-flavored diet Lipton 
instant tea (blue top) 



Crush mint leaves with wooden spoon in bottom of gallon-size pitcher. 
Add tea, Tang and enough hot water to dissolve. Fill pitcher with water. 
Stir until well mixed. You may add less water, depending upon taste. 
Serve cold. 



You '11 never believe this was made with instant tea. 

Mom's Special Iced Tea 

Yields 1 Gallon 



Pam Stowe 



8 cups water 

8 regular tea bags 

IV2 to 2 cups sugar 



1 (6-oz) can frozen orange juice 

2 (6-oz) cans pineapple juice 



Boil water. Remove pot from heat and steep tea bags in hot water for 5 
minutes. Remove bags and add sugar. Stir until all sugar dissolves. Pour 
tea mixture into 1 -gallon pitcher and add ice cubes to cool. When cool, add 
thawed orange juice, pineapple juice and enough water to make 1 gallon. 



Delicious! 



Blair Rohrer 



46 Appetizers and Beverages 




Wassail 

l A to Vi can frozen orange 

juice (undiluted) 
l A to Vi cup mixed brown 

and white sugar 
1 large jar apple juice 
Cloves 
5 cinnamon sticks 

Bring to a boil and simmer 30 
minutes. 

/ make this every year for my 

annual Christmas tea and 

thought I would share it - it's 

perfect for warming up at 

holiday gatherings! 

You may serve it with rum if 

you are in the mood to be 

extra festive! 

Joanna Ashworth 



Sweet Mint Tea 

Yields 2'A Quarts 



3 A to 1 cup sugar 
V/i cups boiling water 
8 tea bags 
8 cups water 



4 springs fresh mint 

VA tablespoons lemon juice 

Mint sprigs for garnish 



Put sugar in large pitcher. Pour boiling water over sugar and stir to 
dissolve. Add tea bags and sprigs of mint. Cover and let stand for 30 
minutes. Remove tea bags and mint and discard. Add lemon juice. Fill the 
pitcher with water (about 8 cups). Stir and serve over ice. Can garnish with 
sprigs of fresh mint when serving. 



Tea will not "cloud' 
refrigerating. 



if kept at room temperature for a few hours before 



Bev MacBain 



Russian Tea Mix 



VA cups instant tea mix 

2 cups Tang instant drink mix 

1% cups sugar 

1 teaspoon ground cloves 



2V4 teaspoons cinnamon 
2 packages Kool-Aid lemonade 
1 teaspoon dried orange rind 
1 teaspoon dried lemon rind 



Mix all ingredients together. Store in airtight container. To serve, mix 2 
teaspoons mix with 1 cup hot water. 

This is an adaptation of Kizzie Bangle's recipe. She was a charter member 

ofMPPC and my grandmother. We serve this tea every Sunday 

in the Fellowship Class. Come join us and try some! 

Muffin Campbell 



Appetizers and Beverages 47 



lVly first memory ofMPPC is of going to Sunday school and church at 
Queens College when I was a child of 8 or 9. I remember being in a 
Sunday school class in the library, and then we went to the auditorium for 
church. Dr. Frazier, President of Queens, frequently preached. We enjoyed 
going by the new property on Oxford Place on the way home from church 
each Sunday and watching the church being built. We all liked our first 
minister, Dr. Edgar Gammon, his wife and two older children, Graham 
and Elizabeth. I went with my father to the Wednesday night prayer 
meeting attended by perhaps 40 or 50 people in the men s log cabin. 

John Ranson 
I remember the three huts, two log structures and one paneled, located in 
a row between MPPC and the Methodist Church. They were referred to as 
the Men s Hut, the Boy Scout Hut, and the Queens Hut. They were heated 
separately from the main plant, mainly by fireplace. And between MPPC 
and MPMC on Providence Road there were three residences: MPPC 's 
manse. Dr. Orin Moore's and Wilbert Wood's. 

R. Query Ranson 



r. 



Breads and Breakfast 




Myers Park Presbyterian Church under construction in 1928 




Banana Icing 



1 banana 

1 box confectioners sugar 
3 teaspoons lemon juice 
Vi cup chopped nuts 

Put whole banana in mixer 
bowl. Add sugar and mix 
until blended. Add lemon 
juice. Add nuts. Spread 
icing on cake and refrigerate. 

/ use this icing on banana nut 
bread or cake. Often I make 
2 loaves and freeze before 
icing to have on hand for 
breakfast for weekend guests 
or to give as gifts at holidays. 

Erwin Williams 



'*• Bananas freeze well in 
their skins. This is a 
great way to save ripe 
bananas until you are 
ready to make bread. It 
also makes the bananas 
more flavorful for breads. 

Tar a Myers 



Almond Bread 



2'/2 cups sugar 

VA cups oil 

3 eggs 

VA teaspoons almond flavoring 

VA teaspoons butter flavoring 

VA teaspoons salt 



VA teaspoons baking powder 

VA cups milk 

VA teaspoons vanilla 

3 cups flour 

VA teaspoons poppy seeds 



Cream sugar, oil, eggs, flavorings, salt and baking powder together with 
milk. Add remaining ingredients. Mix well and pour into greased loaf 
pans. Bake at 350 degrees for 50 minutes. Makes 2 large or 4 small loaves. 

Melinda Finch Adkins 

Banana Chocolate Chip Bread 



'/> cup Canola oil 

1 cup sugar 

2 eggs 

3 very ripe bananas, preferably 
previously frozen 

Vi teaspoon vanilla 
2 cups sifted flour 



1 teaspoon baking soda 
'A teaspoon baking powder 
Vi teaspoon salt 
3 tablespoons milk 
Vi cup chopped nuts 
6 ounces chocolate chips 



Mash bananas and set aside. Sift together dry ingredients and set aside. In 
large mixing bowl, mix oil with sugar. Add eggs and mashed bananas. Stir 
in sifted dry ingredients. Add milk and vanilla. Beat well and add nuts and 
chocolate chips. Spray 1 large loaf pan (or 2 small pans) with cooking oil. 
Pour batter in until half full. Bake at 400 degrees for 15 minutes. Finish 
baking at 350 degrees for 20 to 30 minutes, depending on size of pans used. 
Center of bread should be springy to touch. Cool bread 5 minutes in pan. 
Turn bread onto rack for cooling. 

Tar a Mxers 



50 Breads and Breakfast 




Tom Belk's 
Aunt Eloise's 
Banana Bread 

Yields 1 Loaf 

'A cup butter 

1 cup sugar 

2 eggs, beaten 

1 cup creamed bananas 

2 cups flour 

1 teaspoon baking soda 

% teaspoon salt 

1 cup chopped pecans 

Cream butter and add sugar, 
beaten eggs and bananas. 
Mix together sifted flour, 
soda, salt and nuts. Add to 
banana mixture. Pour into 
greased loaf pan and bake at 
350 degrees for 50 to 60 
minutes. 

Kat Belk 



Banana Nut Bread or Cake 



% cup butter 

1 'A cups sugar 

VA cups bananas (about 4) 

2 eggs 

1 teaspoon vanilla 
'A cup milk 



1 tablespoon vinegar 

2 cups flour 

1 teaspoon baking soda 

Va teaspoon salt 

Vi cup chopped black walnuts 



Cream butter and sugar. Add bananas, eggs and vanilla. Sour milk by 
adding vinegar. Sift dry ingredients and add alternately with sour milk. 
Add nuts. Bake in greased loaf or tube pan at 325 degrees for 1 Vi hours. 

This recipe has been served at White House teas. My grandmother 
copied it from the Baltimore Sun newspaper. 

Nancy Blaine 

Banana Nut Bread 

Yields 1 Loaf 



2 scant cups sifted flour 
'A teaspoon baking powder 
IVi teaspoons vanilla 
1 cup pecans, finely chopped 



l A cup butter 

1 cup sugar 

2 eggs 

3 medium-size overripe bananas 
1 teaspoon baking soda 

Cream butter and sugar. Add eggs one at a time. In separate bowl, mash 
bananas through sieve and mix with baking soda. Set aside. Sift flour 
before measuring. Sift again with baking powder. Add flour mixture to 
butter mixture. Add vanilla. Add chopped pecans. Lastly add banana and 
baking soda mixture. Grease and line loaf pan with wax paper. Pour bread 
mixture into prepared pan and bake at 325 to 350 degrees for 1 hour. Check 
after 45 minutes and test with toothpick. 



This is a wonderful bread for luncheons. 



Mary May Gillespie 



Breads and Breakfast 5 1 




To sour milk, add 2 
tablespoons vinegar to 
1 cup milk. 



This bread has always been well 
received when I have taken it to 
a Sunday School class. I was 
flattered when Clarence 
Gallagher raved about it one 
morning and Lib followed up 
the next week asking for the 
recipe. It was the first treat I 
had brought to MPPC and their 
enthusiasm meant a lot to me. 

Kay Et bridge 



Irish Soda Bread 

Yields 1 Loaf 



3 cups flour 

1 teaspoon baking soda 

1 teaspoon cream of tartar 

1 teaspoon salt 

1 tablespoon sugar 

1 tablespoon butter 



1 tablespoon lard 

1 tablespoon caraway seed (optional) 

Vi cup seedless raisins (optional) 

1 to 114 cups buttermilk or sour milk 

1 teaspoon butter 



Sift together flour, baking soda, cream of tartar, salt and sugar. Cut in 
butter and lard and mix with fingers until shortening is used up. Add 
caraway seeds and raisins, if desired. Mix until raisins are well coated with 
flour. Stir in buttermilk or sour milk. Make a soft, biscuit-like dough. 
Turn out onto floured board and knead only enough to hold together in a 
round mass. Melt butter and pour over sides and bottom of loaf pan. Fill 
with rounded douah and bake at 350 degrees for 1 hour. 



Ellie Crowe 



Lemon Bread 



1 cup sugar 

6 tablespoons margarine 

2 eggs 

Vi cup milk 

l'/scups flour 

1 teaspoon baking powder 



Pinch salt 

Vi cup chopped walnuts 

1 lemon rind, grated 

Juice of 1 lemon 

Vi cup sugar 



In a large bowl, cream sugar and margarine. Beat eggs and add with milk to 
sugar and margarine. Set aside. In another bowl, sift flour, baking powder 
and salt together. Add dry ingredients to sugar mixture a little at a time, 
beating in between each addition. Stir in lemon rind and nuts. Pour into 
greased and floured loaf pan. Bake at 350 degrees for 50 to 55 minutes. 
Mix together lemon juice and sugar and spoon over warm loaf. Let cool. 

Kay Eth ridge 



52 Breads and Breakfast 




Wlien Margaret Peeiy was our 
associate pastor, she asked 
several of us to bake loaves of 
bread to be used at the 
Women 's Christmas 
Communion Sen'ice. Imagine 
Maggie 's surprise when one of 
the loaves was pumpkin bread! 

Bev MacBain 



Pumpkin Bread 



1 cup oil 

3 cups sugar 

1 (15-oz) can pumpkin 

3 eggs 



1 teaspoon nutmeg 
1 teaspoon ground cloves 
1 teaspoon cinnamon 
3 cups self-rising flour 



Combine sugar and oil. Mix well. Add pumpkin and eggs. In a separate 
bowl, mix flour and spices. Add to pumpkin mixture. Pour into greased 
loaf pans and bake at 350 degrees for approximately 1 hour and 15 minutes. 
If using dark loaf pans, bake at 325 degrees. Makes 2 large loaves, 3 
medium loaves or 5 mini loaves. 

Great with hot tea or hot cider and cinnamon in the afternoon or warmed 
with a scoop of ice cream and caramel sauce on top for dessert. 

Dana Marshall 

Pumpkin Cranberry Bread 

Yields 2 Loaves 



2'/i cups flour 

1 tablespoon pumpkin pie spice 

2 teaspoons baking powder 
54 teaspoon salt 

2 eggs 



2 cups sugar 

1 (15-oz) can pumpkin 

54 cup vegetable oil 

1 cup fresh cranberries 

54 to % cup chopped pecans 



Combine dry ingredients in large bowl. Combine eggs, sugar, pumpkin and 
oil in small mixer bowl. Beat until blended. Add pumpkin mixture to flour 
mixture. Stir until moistened. Fold in cranberries and nuts. Spoon batter 
into 2 greased and floured 8 I /2x4'/2-inch loaf pans. Bake at 350 degrees for 
55 to 60 minutes or until wooden pick comes out clean. Cool in pans 10 
minutes. Remove to wire racks to cool completely. 



A festive breakfast bread for the holidays. 



Pat Blount 



Breads and Breakfast 53 




Blueberry Buckle has been a 
favorite at the choir breakfasts 
that are held between services 
when the Sanctuary and 
Chancel Choirs join to sing two 
services. This occurs several 
times a year, most notably at the 
Christmas music service and at 
Easter. Our breakfasts are 
lavish with plenty of really good 
food. Visiting musicians such 
as orchestra or brass players 
and soloists are always invited. 
Many of the "regulars " look 
forward to playing at our 
church because of the wonderful 
breakfast they enjoy between 
performances. 

Beryl lerardi 



Strawberry Nut Bread 



Yields 2 Loaves 



4 eggs 

1 cup oil 

2 cups sugar 

2 (10-oz) packages frozen sliced 
strawberries, thawed 



3 cups flour 

1 tablespoon cinnamon 

1 teaspoon baking soda 

1 teaspoon salt 

1% cups nuts, chopped 



Beat eggs until fluffy. Add oil, sugar and strawberries and blend. In a 
separate large bowl, sift together flour, cinnamon, soda and salt. Add 
strawberry mixture and mix until well blended. Stir in nuts. Pour into two 
greased loaf pans. Bake at 350 degrees for 1 hour and 10 minutes or until 
done. Cover loosely with foil if bread begins to brown too much. Cool 
bread in pans for 10 minutes, then turn out of pans and cool on racks. 

Delicious chilled. Or sen'e warm with butter or cream cheese. 



Stacey Chapman 



Blueberry Buckle 



2 cups flour 

Vt cup sugar 

2'/2 teaspoons baking powder 

V* teaspoon salt 

% cup shortening 

Vt cup milk 

legg 

2 cups blueberries, well-drained 



Topping: 
'/i cup sugar 
Vi cup flour 
Vi teaspoon cinnamon 
% cup soft margarine 



Mix together first 7 ingredients. Stir in blueberries. Pour batter into 
greased 9-inch square pan. Mix topping ingredients together, cutting in 
margarine until crumbly. Spread over top of batter. Bake at 375 degrees 
for 45 to 50 minutes. 

Beryl lerardi 



54 Breads and Breakfast 




Caramel Pecan Sour Cream 
Coffee Cake 

Batter: Filling: 
1 Vi cups sugar 1 !/ 2 teaspoons cinnamon 

1 cup butter, softened V 3 cup brown sugar, firmly packed 

2 eggs, beaten 1 cup pecans, finely chopped 

1 teaspoon vanilla Caramel Topping: 

2 cups all-purpose flour l A cup butter 

Vz teaspoon baking soda 6 tablespoons milk 

1 teaspoon baking powder 3 A cup brown sugar, firmly packed 

1 cup sour cream 1 cup pecans, finely chopped 

Cream butter and sugar in large bowl. Add eggs and vanilla. Combine 
flour, baking soda and baking powder in separate bowl. Alternately add 
flour mixture and sour cream to batter mixture. Beat until fluffy. Combine 
cinnamon, brown sugar and pecans in small bowl. Grease and flour 9x 13- 
inch baking dish. Pour half the batter into pan and spread evenly. Sprinkle 
half the filling over batter. Pour and spread remaining batter and sprinkle 
with remaining filling. Bake at 350 degrees for 35 minutes. 

While cake is baking, prepare topping. Melt butter in medium saucepan 
over moderate heat. Add milk, brown sugar and pecans and stir 3 to 4 
minutes. When cake is done, remove from oven and pour caramel topping 
over top, spreading evenly. Broil cake, watching carefully, until caramel 
topping begins to bubble, about 3 minutes. Let cake cool completely before 
serving. 

Isabel Owen 



Breads and Breakfast 55 




Cheese Braid Bread 

Yields 4 Wreaths 



1 cup sour cream 

1 teaspoon salt 
Vi cup sugar 

Vi cup butter 

2 packages dry yeast 
Vi cup warm water 
'A teaspoon sugar 

2 eggs, beaten 

4 cups unsifted flour 



Filling: 

16 ounces cream cheese 

2 teaspoons vanilla 

Vt cup sugar 

Vs teaspoon salt 
Glaze: 

2 cups confectioners sugar 

2 teaspoons vanilla 

4 tablespoons milk 



Scald sour cream and add salt and sugar. Add unmelted butter. In medium 
bowl, sprinkle yeast over warm water and add Vz teaspoon sugar to proof. 
Combine proofed yeast with warm sour cream mixture. Add eggs. Add 
flour, mixing well. Cover and refrigerate overnight. 

Divide dough into four balls. Roll each ball of dough into 8x1 2-inch 
rectangle. Mix together filling ingredients. Spread Vi of filling generously 
over each dough rectangle. Roll like jellyroll. Bring ends together to form 
a wreath and seal seam, using a little water if necessary. Place with seam 
side down on greased aluminum foil on baking sheet. With kitchen shears, 
cut V* of way through to look like braid. Let rise until dough doubles in 
size. Bake at 375 degrees for 12 to 15 minutes. Mix together ingredients 
for glaze and drizzle over hot braid. Also good with cinnamon, pecan and 
butter filling. Can be frozen. 

This recipe was ser\>ed at the Women of the Church 
Christinas Communion in the 198Q's. 



Louise Smith 






56 Breads and Breakfast 




Honey Almond Coffee Cake 

Vi cup Ricotta cheese Topping: 

4 tablespoons milk 5 tablespoons butter 

4 tablespoons vegetable oil l A cup sugar 

14 cup sugar V 3 cup honey 

Dash of salt 1 cup sliced almonds 

2 teaspoons baking powder 1 teaspoon vanilla 

V/i cups flour 

Grease sides and bottom of 9-inch springform pan. Set aside. Combine 
cheese, milk, oil, sugar and salt. Sift baking powder with flour and add to 
cheese mixture. Stir well and gently knead for about 5 minutes to form a 
smooth ball. Set aside for 10 minutes while you prepare the topping. For 
topping, melt butter in a heavy saucepan. Add sugar and honey and stir 
constantly over medium heat until mixture is thick and coats a wooden 
spoon. Add almonds. Remove from heat and add vanilla. Place dough in 
prepared springform pan and press to fill bottom of pan. Spread topping 
over evenly. Bake at 350 degrees for 30 minutes, being careful to not over- 
brown the topping. Cool 5 minutes, then remove sides of pan. Serve warm. 

This recipe is from the hosts of Angler's Landing, a beloved 
bed and breakfast in Sitka, Alaska. It's totally yummy! 

Betsy and John Johnson 



Breads and Breakfast 57 




Sock It To Me 
Coffee Cake 

Batter: 

1 box yellow cake mix 

1 cup sour cream 

Vz cup sugar 

% cup oil 

4 eggs 
Filling: 

3 tablespoons brown sugar 

3 teaspoons cinnamon 

1 cup chopped pecans 

Mix batter ingredients. Beat 
2 minutes with electric mixer. 
Combine filling ingredients. 
Place half of batter in greased 
and floured tube pan. Place 
3 /4 of filling ingredients on top 
of batter in pan. Top with 
remaining batter. Sprinkle 
remaining filling on top of 
cake. Bake at 325 degrees 
for 55 minutes. Let stand for 
at least 1 5 minutes before 
removing from pan. 

Great while still warm. 

Ginger Downing 



Raspberry Cream Cheese 
Coffee Cake 



Serves Ten to Twelve 



2% cups all-purpose flour 

1 cup sugar, divided 
Vi cup butter, softened 
% cup sour cream 

2 eggs 

1 teaspoon almond extract 



54 teaspoon baking soda 
Vi teaspoon baking powder 
% teaspoon salt 
8 ounces cream cheese 
54 cup raspberry preserves 
54 cup sliced almonds 



Grease and flour bottom and sides of 10-inch springform pan. In large 
bowl, combine flour and 3 A cup sugar. Cut in butter until mixture resembles 
coarse crumbs. Reserve 1 cup for topping. Combine remaining crumb 
mixture with sour cream, 1 egg, almond extract, baking soda, baking 
powder and salt. Spread dough over bottom and 2 inches up the sides of 
pan. Beat cream cheese, l A cup sugar and 1 egg until blended. Spread over 
dough. Spoon preserves evenly over cheese filling. Combine the reserved 
crumb mixture and almonds, and sprinkle over top. Bake at 350 degrees for 
45 to 55 minutes, until cheese filling is set and crust is golden brown. Cool 
15 minutes and remove sides of pan. 

Our family loves coffee cake for breakfast on weekends, 
and this is one of our favorites. 

Kathy Gately 



58 Breads and Breakfast 




Almost fifteen years ago a good 
friend and Presbyterian shared 
one of her mother 's Christmas 
traditions with me in the form of 
this Sour Cream Coffee Cake. 
Since then, I also bake them at 
Christmas to share with family 
and friends, saving one to serve 
our family on Christmas 
morning. 

Vicki Smith 



This is a favorite of all the 
Taylors and was sen'ed at lots 
of Circle meetings at our house. 
I also served it many times at 
the Friday morning breakfast 
Bible Study at our house. It is 
our traditional Christmas 
morning breakfast. 

Arline Tavlor 



Sour Cream Coffee Cake 



1 cup butter 

2 cups sugar 
2 eggs 

1 cup sour cream 
Vi teaspoon vanilla 

2 cups sifted Swan's Down flour 



1 teaspoon baking powder 
VA teaspoons salt 
Topping: 
% cup chopped pecans 

1 teaspoon cinnamon 

2 tablespoons brown sugar 



Cream butter, sugar and eggs. Fold in sour cream and add vanilla. Fold in 
dry ingredients that have been sifted together. Mix topping ingredients 
together in another bowl. Spoon Vi batter into a greased bundt pan. 
Sprinkle with Vi topping. Spoon the remaining batter on top and sprinkle 
with remaining topping. Bake at 350 degrees for 1 hour. You may also use 
2 disposable, foil pans; decrease baking time to 45 minutes. Recipe is easy 
to double or triple. Freezes well. 

Vicki Smith 

Taylor Coffee Cake 



1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon vanilla 
1 teaspoon cinnamon 
1 cup nuts (optional) 



2Vi cups flour 

% cup sugar 

% cup brown sugar 

% cup oil 

legg 

1 cup buttermilk 

Mix first four ingredients together with a fork. Take 1 cup of mixture out 
and set aside in small bowl. Add to rest of mixture the egg, buttermilk, 
baking soda, baking powder and vanilla and beat together for 2 minutes. To 
the one cup of mixture set aside, add cinnamon and nuts. Spread mixture in 
greased 9x13 baking dish and top with crumb mixture. Bake at 350 degrees 
for 35 to 40 minutes. This freezes well and is best served warm. 

Arline Taylor 



Breads and Breakfast 59 




Sweet Rolls 



Vi cup water 

2 packages active dry yeast 

1 teaspoon sugar 

I ! .• cups scalded milk 
Vi cup sugar 

2 teaspoons salt 

2 eggs, slightly beaten 
Vi cup shortening 
7 cups flour, sifted 



Filling: 

Butter to brush dough, melted 

V/i cups dark brown sugar, 
firmly packed 

6 teaspoons cinnamon, divided 
Icing: 

Confectioners sugar 

Milk 



Dissolve yeast and sugar in water. Scald milk. Add shortening to milk and 
let cool to lukewarm. Add sugar, salt and eggs to milk and shortening. Stir 
in yeast mixture. Add flour and blend well. Put dough in greased bowl and 
allow to rise until double in size. 

Divide dough into three equal parts. Roll each part out to 12x16 inches. 
Brush each with melted butter and sprinkle with 'A cup packed dark brown 
sugar and 2 teaspoons cinnamon. Then roll each like a jelly roll and cut 
into 2-inch sections. 

Put on greased pan or use parchment paper. Let rolls rise about 1 hour. 
Bake at 350 degrees about 30 to 35 minutes or until rolls are done. Make 
thin icing by stirring milk into confectioners sugar. Remove rolls from 
oven and drizzle with icing. 

Maria Gaal 
Debrecen, Hungary 



Maria Gaal and her husband Bolund are members of the Great Church in 

Debrecen, Hungary. Maria is a pediatric dentist and heads a dental clinic 

in Debrecen. They both visited MPPC several years ago when Botund, a 

retired president of the Reformed Seminary, was teaching at Princeton. 

Maria returned with the twinning group in March 2001. Maria entertained 

the MPPC youth delegation for breakfast eveiy morning during 

the July 2001 youth visit to Debrecen. 



60 Breads and Breakfast 




Mrs. Ragan's 
Gaston County Stickies 

2 cups flour 2 rounded teaspoons Crisco 

Vi cup buttermilk 1 cup butter or margarine 

'A teaspoon baking soda Sugar 
1 teaspoon baking powder 

Mix the first 5 ingredients to form dough. Divide dough into 3 sections. 
Roll each section thin and cut into four 4 to 4'/2-inch squares. Divide butter 
into twelve pieces. Place 1 piece of butter on each square, or stickie, 
crosswise. Add three rounded teaspoons sugar to each stickie. Fold dough 
over from sides to middle and pinch edges together. Place 12 stickies in 
greased 1 1 V2X.lV2xlV2-m.ch pan. Press down on top of each stickie until they 
are close together and none of the pan shows. Bake at 375 degrees for 30 
minutes. Remove from pan while hot. Cool on brown paper. 

Stickies are heavenly at room temperature, but even better slightly warmed. 
They have been a Ragan family tradition for over 100 years. 

Robert Ragan 

Scones 

1V4 cups all-purpose flour Pinch of salt 

1/4 tablespoons sugar 4 tablespoons unsalted butter 

V* teaspoon baking powder 7 to 8 tablespoons milk 
% teaspoon baking soda 

Mix dry ingredients. Cut in butter. Add milk. Knead lightly. Pat out 
dough and cut in circles. Bake at 400 degrees for 14 minutes. Recipe may 
be doubled. 

/ made these often for Averill 's dad. They were one of his favorites. 
We still love them at family gatherings. 

Johanna Harkey 
Breads and Breakfast 6 1 




Best Ever Bran Muffins 



Yields 3 Dozen 



1 cup boiling water 

1 cup Nabisco 100% Bran 
1/4 cup sugar 

Vi cup margarine 

2 eggs 



1 pint buttermilk 
IVi cups flour 

2Vi teaspoons baking soda 
54 teaspoon salt 

2 cups Kellogg's All Bran 



Mix boiling water and Nabisco 100% Bran in a large bowl. Soak and cool 
after mixing. With electric mixer, combine sugar, margarine, eggs and 
buttermilk. Add to bran mixture. Sift together flour, baking soda and salt. 
Fold in Kellogg's All Bran. Add all dry ingredients to sugar and egg 
mixture. Spoon into muffin tins and bake at 400 degrees for 1 5 to 17 
minutes. Batter keeps in refrigerator for 1 month. May add nuts, raisins or 
dates at time of baking, if desired. 

Margaret Emery 

Crunchy Apple Muffins 



Yields I Dozen 



1 cup all-purpose flour 
Vt teaspoon salt 

1 teaspoon baking soda 

2 cups peeled, diced apples 
legg 



'A cup vegetable oil 

'A cup sugar 

1 teaspoon nutmeg 

1 cup coarsely chopped nuts 

Vi cup shredded coconut 



Mix flour, salt and baking soda together. In a separate bowl, add remaining 
ingredients and mix well. Add flour and blend until just moistened. Spoon 
the batter into greased muffin tins {% full) and bake at 350 degrees for 25 to 
30 minutes. Let rest in pan several minutes before turning out. Dust with 
confectioners sugar if desired. 

Donna Wit/nan 



62 Breads and Breakfast 




Hearty Banana Muffins 

l'/i cups all-purpose flour 3 A cup mashed ripe bananas 

(half whole-wheat, optional) (about 2) 

'/z cup wheat germ % cup skim milk 

'A cup brown sugar, firmly packed 3 tablespoons butter, melted 

2Vi teaspoons baking powder 1 egg 

1V4 teaspoons pumpkin pie spice l A cup chopped pecans (optional) 

Combine flour, sugar, wheat germ, baking powder and pumpkin pie spice 
and mix well. In blender mix bananas, milk, egg and butter. Add to dry 
ingredients and stir until moistened. Fill muffin cups to almost full. Bake 
at 400 degrees for 25 minutes. 

Yummy and reasonably healthy. 

Nancy Elberson 

Maple Nut Muffins 

Yields 1 Dozen 

2 cups all-purpose flour !4 cup milk 

4 teaspoons baking powder !4 cup pure maple syrup 

'A teaspoon salt 'A cup melted shortening 

1 large egg 1 cup chopped nuts 

Sift flour, baking powder and salt together in mixing bowl. In another 
bowl, combine egg, milk, syrup, and melted shortening. Stir into flour 
mixture and mix until flour is moistened. Stir in nuts. Fill 12 greased 
muffin tins 2 A full and bake at 400 degrees for 1 8 to 20 minutes. One-half 
cup of Cary's No-Sugar Syrup and 2 teaspoons maple extract may be 
substituted for the Vz cup pure maple syrup. 

Lynn Mclver 



Breads and Breakfast 63 




Mom's Sweet 

cornbread 

Muffins 

Yields 10 to 12 Muffins 

VA cups buttermilk 
(or skim milk with 
1 teaspoon lemon juice) 

VA cups self-rising corn meal 

Vi cup flour 

Vi cup vegetable oil 

2 tablespoons sugar 

1 egg (or 2 egg whites) 

Mix together all ingredients. 
Pour into lightly greased 
muffin tins. Bake at 475 
degrees for 1 5 minutes. Let 
cool for 5 minutes before 
serving. 

A very simple recipe with a 
BIG taste. 

Kathlvn Caldwell 



Pecan Muffins 



Yields 1 Dozen 



54 cup shortening 
1 V* cups brown sugar 

1 cup buttermilk, divided 

2 eggs, beaten 
VA cups flour 



1 teaspoon baking soda 
'A teaspoon salt 
1 teaspoon vanilla 
l A cup chopped pecans 



Cream shortening and sugar. Reserve 1 tablespoon buttermilk. Combine 
eggs with remaining buttermilk. Add egg mixture and flour alternately to 
shortening and sugar. Add salt. Mix reserved buttermilk and baking soda 
and add to batter. Add vanilla. Stir in nuts. Bake in greased muffin tins at 
350 degrees for 25 minutes. Makes 1 dozen regular sized muffins or 2 
dozen mini muffins. 

Tina Todd 

Phenomenal Muffins 



5 tablespoons butter 

Vi cup sugar 

legg 

VA cups flour 

2 teaspoons baking powder 

V* teaspoon salt 



% teaspoon nutmeg 
'A cup milk 
Topping: 

6 tablespoons butter, melted 

Vz cup sugar 

1 teaspoon cinnamon 



Cream butter and sugar. Add egg and mix well. Combine dry ingredients. 
Add dry ingredients and milk alternately to butter and sugar mixture. 
Grease muffin tins and fill each cup 2 A full with batter. Bake at 350 degrees 
for 20 to 25 minutes. When they are done, remove immediately from 
muffin tins. Brush with melted butter and sprinkle with cinnamon-sugar 
mixture. Makes 12 regular sized muffins or 24 mini muffins. Recipe is 
easily doubled. 

Jane Arthurs Radisill 



64 Breads and Breakfast 




Pinto Bean Muffins 

1 cup sugar Vi teaspoon ground cloves 
l A cup low-fat margarine Vi teaspoon cinnamon 

2 egg whites (or Egg Beaters) l A teaspoon allspice 
2 cups pinto beans, mashed 2 teaspoons vanilla 

(about IV2 cans)* 2 cups diced, peeled apples 

1 cup flour (about 2 to 3 apples) 

1 teaspoon baking soda 1 cup raisins 

V2 teaspoon salt '/» cup chopped walnuts 

Cream sugar and margarine. Add beaten egg whites and mashed beans. 
Mix well in mixer. Sift all dry ingredients and add to sugar mixture. Add 
apples, raisins, walnuts and vanilla. Bake in greased muffin tins at 375 
degrees for 20 to 25 minutes, checking with a toothpick after 15 minutes. 

*Using 2 full cans (15 or 16-oz) of beans will make the muffins too heavy 
and they will not cook properly. Measure 2 cups of beans before mashing. 

Don 't let the name fool you! These should be called apple -raisin-walnut 

spice muffins. You can 't taste the beans, but they are loaded with protein 

and are delicious. 

Gina Folk 



Hush Puppies 

Yields 2 Dozen 

3 4 cup all-purpose flour 1 teaspoon salt 

% cup plain white corn meal 1 cup milk 

IV2 teaspoons baking soda Shortening for frying 

Combine first 5 ingredients. If too thick, add a little more milk. Drop by 
teaspoonfuls into hot shortening and cook until golden brown. When done, 
drain and let cool on paper towels. 

Louise "Beezy " Somerville 



Breads and Breakfast 65 




CORNBREAD 

Serves Eight 



Vs cup vegetable oil 

2 eggs, lightly beaten 

1 cup sour cream 

1 (16-oz) can creamed corn 

1 medium onion, grated 



V/i cups yellow corn meal 
2 teaspoons baking powder 
1 teaspoon salt 
1 cup grated sharp Cheddar 
cheese, divided 



Mix oil, eggs, sour cream and creamed corn. Stir in grated onion. Mix 
together dry ingredients and add to corn mixture. Batter will be lumpy. 
Pour half the batter into greased, 9-inch iron skillet. Sprinkle % cup cheese 
over top. Carefully pour remaining batter over cheese. Top with remaining 
cheese. Bake at 350 degrees for 45 minutes. 

Melinda Finch Adkins 

Hot Water Cornbread 

Serves Four 



2 cups white cornmeal 

Vt teaspoon baking powder 

V/i teaspoons salt 

1 teaspoon sugar 

% cup half-and-half 



1 tablespoon vegetable oil 
1 to 2 cups boiling water 
Vegetable oil 
Softened butter 



Combine first 4 ingredients in a bowl. Stir in half-and-half and 1 
tablespoon oil. Gradually add boiling water, stirring until batter is the 
consistency of grits. Pour oil to a depth of Vi inch into a large heavy skillet; 
place over medium heat. Drop by l A cupfuls into hot oil and fry in batches. 
3 minutes on each side or until golden. Drain on paper towels. Serve with 
softened butter. Makes about 1 dozen. 

Man' War 



66 Breads and Breakfast 




At the Christmas Eve service at 
MPPC around 1966. adults who 
enacted the nativity scene stood 
behind a screen. As a child, I 
was touched to watch my father 
play Joseph. 

Missv Plvler 



Gourmet Cornbread 



Serves Six to Eight 



3 eggs 

1 cup sour cream 

Vz cup salad oil 

1 (8V2-OZ) can creamed corn 



1 (9-oz) box Jiffy or Flako corn 

muffin mix 
1 teaspoon salt 



Beat eggs well. Add sour cream, oil and corn and mix by hand with whisk. 
In another bowl, mix salt and muffin mix. Add to corn mixture, stirring 
until well mixed. For thick pieces of cornbread, pour batter into greased 
8x8-inch pan and bake at 350 degrees for 45 minutes. For thinner pieces, 
use a 2-quart oblong baking dish. Cornbread will be browned when done. 
Cornbread has moist consistency like spoon bread, but can be cut into 
squares. Serve hot with real butter. 

A family favorite all year 'round. Wlien I serve this it is always eaten at one 
sitting because it is so delicious. 



Gloria Dowd Keith 






Grandmother's Dressing 

Serves Eight to Ten 



5 medium potatoes 
1 pound sausage 

1 small onion, diced 

2 to 3 stalks of celery, diced 



legg 

2 cups Pepperidge Farm stuffing 

Salt and pepper to taste 

1 to 2 cups turkey broth 



Cook potatoes; peel and mash in a large bowl. Cook sausage in a frying 
pan and drain grease. Return sausage to stove and add onion and celery. 
Cook until golden, but still crunchy. Remove from stove, pour in strainer 
and let cool. Combine sausage mixture, potatoes, egg and stuffing. Add 
salt and pepper and stir well. Pour broth into mixture to make very moist, 
but not soggy. Place in casserole dish. Add more broth if desired. Bake at 
325 degrees for about 40 minutes, until dressing is hot and lightly browned. 



A favorite at Thanksgiving for years - great left over. 



Missy Ply let- 



Breads and Breakfast 67 




/ remember Hugh McManaway 
playing hymns on his musical 
saw! It was a large handsaw 
that he bent to produce quite a 
unique musical sound. I have 
not heard one played again 
since Miss Belk asked him to 
play for the youth at church in 
the 1950s. 

Nancy Goolsby 



Our Family's 
cornbread dressing 

Yields Enough Dressing for a 10-pound Turkey 



Sweet Milk Cornbread: 
3 cups white corn meal 

2 teaspoons salt 

3 teaspoon baking powder 
2 cups milk 

2 eggs 

l A cup melted Crisco 



Dressing: 

2 onions, finely diced 

3 stalks celery, finely diced 
2/4 tablespoons poultry 

seasoning 
1 teaspoon salt 
% cup warm water 



Sift corn meal with salt and baking powder. Beat eggs. Add milk and mix 
well. Add to corn meal mixture and stir until well blended. Add hot melted 
shortening. Turn mixture into well greased pan in which shortening has 
been melted. Bake at 475 degrees for about 17 minutes. Can also use self- 
rising corn meal and omit salt and baking powder. 

Dressing: Crumble corn bread thoroughly. Add dressing ingredients and 
toss lightly. Stuff the turkey craw first, then the main cavity. 

This recipe is from my great-grandmother, Julia Anna Swinton Dove of 

Charleston, South Carolina. She was born around 1845. It has been a 

favorite family tradition for generations. 

Nancy Goolsby 



68 Breads and Breakfast 




MlMP'S CORNBREAD DRESSING 

Yields 5 Quarts 

2 pounds unsalted white cornmeal 2 teaspoons pepper 

(whole grain, stone ground) 3 teaspoons celery seed 

3 to 4 packages Marshall's 8 ounces Pepperidge Farm Herb 

Biscuits, large size Dressing mix 

2 cups chopped celery 6 eggs, beaten 

154 cups chopped onion 3 (1454-oz) cans chicken broth 

154 cups butter, divided 6 to 8 cups hot water 

3 teaspoons salt 

Mix commeal with enough hot water to make slightly runny. Put in greased 
cast iron skillet and bake at 350 degrees about 30 to 45 minutes until brown. 
Cool and crumble in food processor with metal blade. This should make 
about 12 cups. 

Thaw and bake 3 to 4 packages Marshall's biscuits at 400 degrees for 12 to 
14 minutes, until brown. Cool and crumble with metal blade in food 
processor. This should make about 8 cups. 

Saute celery and onion in 54 cup butter. Mix all of the above ingredients in 
large bowl, and add salt, pepper, celery seed and Pepperidge Farm dressing 
mix. Mix well and then add beaten eggs, chicken broth and 1 cup melted 
butter. Mix well, and add 6 to 8 cups hot water to make a mushy 
consistency. Put in greased baking dishes. Bake at 400 degrees for about 
30 minutes. Serve with or without gravy. 



Old-fashioned enjoyment! 






Wynne McGarry 
Wynne McLean 



Breads and Breakfast 69 




Linda Hinson's 

Sour Cream 

Biscuits 

Yields 12 Regular Biscuits 

1 cup butter, melted 

1 cup sour cream 

2 cups self-rising flour 
2 teaspoons sugar 

Mix all ingredients together. 
Spoon into lined muffin cups 
in regular or miniature muffin 
pan. Bake at 350 degrees for 
25 minutes. Makes 12 
biscuits in regular muffin 
pan. Recipe may also be 
halved. These freeze well. 

This is one of my mother-in- 
law Lib Harkey 's favorite 
biscuits. 

Johanna Harkey 



Maw-Maw's Biscuits 

Yields 1 Dozen 



1 cup self-rising flour 
% teaspoon baking soda 



2 heaping tablespoons shortening 
Scant Vi cup buttermilk 



Sift flour and baking soda into mixing bowl. Cut shortening into flour with 
a fork or pastry blender. Add milk, stirring gently. Knead on a lightly 
floured board until smooth (about 20 times). Roll dough until 1 inch thick. 
Cut with floured biscuit cutter. Place on baking sheet. Bake at 425 degrees 
for 1 2 to 1 5 minutes or until golden brown. 

/ have fond memories of helping my grandmother, Annette Peery, 
make these biscuits for our family dinners. 

Day Peety 



Orange Cranberry Marmalade 



Yields 8 to 9 Half Pints 



5 cups prepared fruit 
(2 oranges, 1 lemon, and 
1 pound ripe cranberries) 

1 'A cups water 



Vs teaspoon soda 
6/4 cups sugar 

l A bottle (or 1 package) Certo 
fruit pectin 



Cut oranges and lemon into quarters. Remove seeds. Grind fruit or chop 
fine or slice wafer thin. Add water and soda. Simmer, covered, for 20 
minutes, stirring occasionally. Add cranberries and simmer, covered, for 10 
minutes. Measure 5 cups fruit mixture into very large saucepan. Add sugar 
and mix well. Bring to a full rolling boil over high heat. Boil hard 1 
minute, stirring constantly. Remove from heat and immediately stir in 
Certo. Skim off foam and stir about 7 minutes to cool. Ladle into 8 or 9 
'/2-pint fruit glasses. Cover at once to seal or top with paraffin. 

I've been making this for almost 50 years to give away at Christmas. 
Don 't try to double the recipe; it won 't jell properly if you do. 

Ann Wilson 



70 Breads and Breakfast 




Apricot Jam 

1 pound dried apricots 
1 (15%-oz) can crushed 

pineapple, drained 
5 cups sugar 

Soak apricots in water 
overnight in a large pan. 
Drain water off and add more 
water to barely cover 
apricots. Cook in covered 
pan until apricots are soft 
enough to mash with potato 
masher. After mashing, add 
pineapple and sugar and cook 
over low heat until mixture is 
consistency of jam. Keep in 
refrigerator. 

Double or triple recipe to 
divide into containers to give 

as Christmas gifts. This 

makes a delectable garnish 

on cooked chicken or pork or 

can be used as a glaze. Bob 

and Ann Stigall love this jam! 

Glenda Pettigrew 



Ice Box Rolls 



Yields Five to Six Dozen 



2 packages yeast 
1 cup cool water 
1 cup shortening 
3 A cup sugar 



1 cup boiling water 

2 eggs, beaten 

6 cups plain flour 
2 teaspoons salt 



Dissolve yeast in cool water. Mix shortening and sugar and add boiling 
water. Add beaten eggs to shortening mixture. Stir in yeast mixture. Sift 
flour with salt 6 times, and then add slowly to shortening mixture. Place in 
large container, cover, and store in refrigerator overnight or up to 2 weeks. 
Before baking, make out rolls in desired shape, place on baking sheet and 
let rise 2 hours in a warm place. Bake at 400 degrees until golden brown. 

These are also called "Busy Lady Rolls " because they do not 
require kneading. 

Louise "Beezy" Somerville 

Perfect yeast Rolls 

Yields 2 to 4 Dozen 



2 packages dry rapid-rise yeast 
Vt cup butter-flavored Crisco 
% cup sugar 
1 tablespoon salt 



1 cup real mashed potatoes 

2 beaten eggs 

7 to 8 cups bread flour 
(can use all-purpose) 



Soften yeast in 2 cups warm water. Blend Crisco into yeast mixture. Add 
sugar, salt, flour, mashed potatoes and beaten eggs. Mix well. Cover bowl 
with damp towel (I use linen) and let dough rise until doubled in bulk. 
Shape rolls and let rise again for 1 to 2 hours. Bake at 375 degrees for 15 to 
20 minutes. 

Children love these rolls. Little ones will eat them when they 
won 't eat anything else! 

Peggy Young 



Breads and Breakfast 1 1 




Bread 

2 cans Pillsbury Hungry 

Jack Biscuits (20 biscuits) 
Vi cup margarine 

Melt margarine in Bundt cake 
pan in 400-degree oven. 
Open biscuits and put each 
one "standing up on edge" in 
Bundt pan. Bake 8 to 10 
minutes. Drizzle a little 
margarine on top when done. 

Quick - Easy - Good! 

Sarah Page 



Pearlie's Prayer Rolls 



Yields 3 to 4 Dozen 



1 cup milk (skim or whole) 
3 tablespoons sugar 

'/■i teaspoon salt 

2 tablespoons margarine 



1 egg, well beaten 

1 package yeast, dissolved in 

% cup water 
3 cups sifted all-purpose flour 



Scald milk and cool to lukewarm. Pour milk over sugar, salt and margarine 
in a large bowl. Add beaten egg and dissolved yeast. Add sifted flour and 
stir. Mixture will be soupy. Cover and let rise until doubled. Spray pastry 
board or other work surface and rolling pin with nonstick spray. Sprinkle 
about 1 cup of flour over surface and rolling pin. Turn dough out onto work 
surface. Knead lightly until dough holds together and is smooth, about 15 
times. Roll dough out to about l A inch thick and cut with a 3-inch biscuit 
cutter. Dip one end of each roll in additional melted margarine, fold over in 
half, and place in pie pans with rolls slightly touching. Cover and let rolls 
rise again until doubled. Bake at 350 degrees until barely brown, about 10 
minutes. Turn out rolls onto rack or kitchen towel to cool and keep from 
sweating. Place back in pans to freeze, if desired - or cook a little longer to 
eat right away. To serve later, thaw and bake. 

This recipe came from a Charlotte Observer article about Pearl ie Allison, 

a beloved local housekeeper whose rolls delighted everyone. The key is 

that you say a prayer as you make each roll! No wonder they are so 

good and worth the trouble. I usually double the recipe, freezing 

the rolls ahead for family holiday meals. 

Kathy McCollum 



72 Breads and Breakfast 




Rich Yeast Rolls 

Yields About 20 Rolls 

Vi cup lukewarm water 1 teaspoon salt 

1 tablespoon yeast 1 egg 

Pinch of sugar 4 cups bread or all-purpose flour - 

Vi cup lukewarm milk just enough to make soft dough 

Vi cup oil V/i tablespoons butter, melted 

Combine first three ingredients. Set aside to proof yeast. Combine next 
four ingredients in electric mixer bowl. Add proofed yeast. Gradually add 
flour; mix at medium high speed for 1 minute. Turn out into greased bowl, 
turning dough once. Cover and place in warm, draft-free place until 
doubled in bulk. Punch down. Let rest 3 to 5 minutes. Roll out on floured 
board, cut with biscuit cutter, dip half of roll in melted butter and fold in 
half. Place buttered side up in sheet cake pan that has been sprayed with 
vegetable cooking spray. Do not cover. Again, place in warm, draft free 
place until doubled in size. Bake at 400 degrees for 12 to 15 minutes 
(covering with foil if tops begin to over cook) or until golden brown. 
Remove from oven and place on cooling rack for 3 to 5 minutes. Carefully 
invert pan, cooling rolls slightly on rack. Serve piping hot. 

«•* A closed oven with 2 cups hot water makes a perfect place for rolls 
to rise. 

These rolls have been served frequently over the years 
at the John Calvin class covered dish suppers. 

Ellen Witherspoon 

^ *|* ►j* ^* ^ 



Breads and Breakfast 73 




As a preschool teacher of two- 
year-olds at MPPC's Weekday 
School, I hear a lot of cute 
things. One morning an excited 
little girl was talking about her 
parents ' ski trip to Tahoe. 
Wanting to be a part of the 
conversation, a young friend 
standing nearby said 
enthusiastically, "I've been 
to Tahoe Bell!" 

Harriett Pharr 



Apple-Egg Casserole 

Serves Ten 



4 cooking apples, peeled and 

sliced 
2 tablespoons sugar 
1 pound bacon, cooked and 

crumbled 



2 cups shredded cheddar cheese 
1 Vi cups milk 

VA cups Bisquick 

3 eggs, beaten 



Combine apples and sugar. Mix well. Spread evenly in greased 9x1 3-inch 
baking dish. Sprinkle bacon and cheese on top. Combine remaining 
ingredients and beat at medium speed for 30 seconds. Pour over bacon and 
cheese. Bake at 375 degrees for 30 to 35 minutes. Serve warm. 



Great at holiday time. 

Swiss Baked Eggs 



Anne Plonk 



4 slices bacon, cooked and 

crumbled 
4 tablespoons shredded Swiss 

cheese 



4 tablespoons half-and-half 
4 eggs 

Salt and pepper to taste 
2 teaspoons chives 



In each of 4 ramekins, place % of the crumbled bacon, 1 tablespoon cheese, 
and 1 tablespoon half-and-half. Break 1 egg into each ramekin and sprinkle 
with salt and pepper. Set cups in shallow baking pan and pour about 1 inch 
water into the pan. Bake at 325 degrees for 15 minutes. Sprinkle l A 
teaspoon chives on top of each egg and serve hot. 

We call these Christmas Eggs because we traditionally 
have them on Christmas mornings. 

Harriet Pharr 



74 Breads and Breakfast 




The Best Breakfast Casserole 

Serves Six to Ten 

8 slices white bread 4 eggs 

3 /i teaspoon dry mustard 2 l A cups milk, divided 

3 cups grated sharp cheese 1 package Brown and Serve 
1 can cream of mushroom soup, regular link sausage (found 

divided in the frozen food section) 

Cook sausage according to directions and cut into bite-size pieces. Trim 
crusts from bread slices and cut into cubes. Layer both in baking dish. Mix 
remaining ingredients, reserving 'A can soup and Vi cup milk. Pour egg 
mixture over bread and sausage, cover and refrigerate overnight. When 
ready to serve, mix remaining milk and soup and pour on top of casserole. 
Bake at 300 degrees for 1 'A hours. 

This is a fabulous breakfast dish for anything from family get-togethers 

during the holidays to brunches. Men love this recipe. It can be 

made without the sausage for our vegetarian friends. 

Betsy Capps 

Mushroom Omelet 

V/i cups margarine VA cups milk 

12 slices white bread Dash of pepper 

8 ounces sharp cheddar cheese, 1 can cream of mushroom soup 

grated diluted with 'A soup can milk 

5 eggs 1 large can mushrooms, drained 

Melt margarine in baking dish. Trim crusts from bread and cut into cubes; 
place in baking dish. Sprinkle grated cheese over bread cubes. Combine 
eggs, milk and pepper. Pour over bread and cheese. Cover with plastic 
wrap and refrigerate overnight. Before baking, combine soup, milk and 
mushrooms and pour over all. Bake at 350 degrees for 1 hour. 

Marge McCarty 
Breads and Breakfast 75 




Our family has given flowers in 
the sanctuary in memoty of 
deceased family members since 
1947 on the first Sunday in the 
New Year. On December 2, 
1 960, George and I were 
married at Christ Church 
because our sanctuary was 
under construction. Precious 
Eleanor Belk directed our 
wedding, and Jim Fogartie 
performed the ceremony. These 
are blessed memories for us. 

Jane Arthurs Rudisill 



Egg and Mushroom Casserole 

Serves Eight 



8 hard-boiled eggs 

Mayonnaise 

Curry powder 

2 pounds fresh mushrooms, 
chopped 

1 small onion, chopped 

Cream Sauce: 

2 tablespoons flour 
2 tablespoons butter 



1 cup whole milk 
1 cup half-and-half 
'A teaspoon salt 
'A teaspoon pepper 
% cup sherry 
1 cup grated cheese 
Topping: 

1 cup bread crumbs 
Paprika 



Devil eggs with mayonnaise and curry powder to taste. Set aside. Saute 
mushrooms and onion in small amount of butter; drain well. Place 
mushroom-onion mixture in 9x1 3-inch baking dish. Place deviled eggs on 
top. Make cream sauce with flour, butter, milk, half-and-half, salt, pepper 
and sherry. After sauce thickens, add cheese and stir until smooth. Pour 
over eggs in casserole. Top with breadcrumbs and sprinkle with paprika. 
Bake at 300 degrees until casserole bubbles. May be made one day ahead 
of serving. One pound of cooked and peeled shrimp or 1 to 2 cups cooked 
chicken breast may be added to casserole before cream sauce is added. 

This is a marvelous casserole for brunch, lunch or supper. 
Men enjoy it - my husband loves it! 

Jane Arthurs Rudisill 



76 Breads and Breakfast 




Sausage and Egg Casserole 

Serves Six 

1 pound sausage 5 eggs 

6 slices white bread 2 cups half-and-half 

I ' \ cups shredded sharp Cheddar 1 teaspoon salt 

cheese 1 teaspoon dry mustard 

Brown sausage and drain. Spread bread with margarine and trim off crust. 
Cube and put into bottom of 9x1 3-inch glass pan. Spread sausage over 
bread cubes. Sprinkle with cheese. Beat eggs with half-and-half, salt, and 
dry mustard. Pour over bread, sausage and cheese mixture. Chill overnight 
for best taste. Bake at 350 degrees for 40 to 50 minutes. 

This recipe has become our family 's traditional Christmas brunch. 

Lynne Shillinglaw 

Holiday Sausage and Egg Casserole 



6 slices or more Pepperidge Farm 8 eggs 

white bread 2 cups milk with a dash of salt, 

1 pound Neese's sausage pepper, and dry mustard 

3 tablespoons chopped onions 1 pound grated Cheddar cheese 

Remove crusts from bread and cut into small cubes. Put in greased 
casserole dish. Brown sausage and onions. Sprinkle sausage over bread. 
Beat eggs and mix with milk, dry mustard, salt and pepper. Pour over bread 
and sausage. Sprinkle cheese over top. Add paprika for color. Bake at 350 
degrees for 1 5 minutes. Cool, cover with foil and place in freezer. When 
ready to serve, remove foil to finish baking at 350 degrees for 30 to 40 
minutes. 

Elizabeth Craig 



Breads and Breakfast 77 




Cheese Grits 

Serves Six 

4 cups boiling water 
1 teaspoon salt 

1 cup grits 

Vi cup butter 

8 ounces grated cheese 

2 eggs 

Cook grits in boiling water 
and salt. Add butter and 
cheese. Add beaten eggs. 
Pour into greased casserole. 
Bake at 300 degrees for one 
hour. 

Johanna Harkev 



Sausage and Grits Casserole 



Serves Eight to Ten 



2 cups water 

l /i teaspoon salt 

Vi cup quick grits 

4 cups shredded cheddar cheese 

4 eggs, beaten 



1 cup milk 

54 teaspoon dried whole thyme 
'/'» teaspoon garlic salt 

2 pounds cooked mild sausage 



Bring water and salt to boil. Stir in grits. Return to boil and reduce heat. 
Cook 4 minutes. Combine cheese and grits in large mixing bowl. Stir until 
cheese is melted. Combine eggs, milk, thyme and garlic salt; mix well. 
Add small amount of grits mixture to egg mixture and stir well. Stir egg 
mixture into grits mixture, add sausage and stir. Put in 9x1 3-inch baking 
dish. Cover and refrigerate overnight. Remove from refrigerator and let 
stand 15 minutes before baking. Bake at 350 degrees for 50 to 55 minutes. 



This always gets compliments. 

Bacon Egg Puff Pie 



Virginia Davis 



Serves Six 



1 pound bacon, 

1 (8-oz) can Crescent dinner rolls 

1 tomato, thinly sliced 

4 ounces mozzarella cheese, sliced 

3 eggs, separated 



1 cup sour cream 
Vi cup flour 
Vi teaspoon salt 
Dash of pepper 



Cut bacon into 1-inch pieces and cook until crisp. Drain. Separate rolls 
into 8 triangles. Fit into ungreased 9-inch pie pan, pressing edges together 
to form crust. Layer bacon pieces, tomato slices and cheese on top of crust. 
Beat egg whites until stiff; set aside. In large mixing bowl, combine egg 
yolks, sour cream, flour, salt and pepper and mix well. Fold in egg whites 
and pour over ingredients in crust. Bake at 350 degrees for 35 minutes. 

Jetta Gill 



78 Breads and Breakfast 




Crustless Bacon and Egg Pie 

Serves Eight 



Butter for pie plate 

Vi pound bacon 

% pound small mushrooms, 

quartered 
1 red, yellow, or orange bell 

pepper, diced 
3 ounces soft goat cheese 



Vi cup freshly grated Parmesan 

cheese 
1 tablespoon fresh thyme leaves 
5 large eggs 

1/4 cups whipping cream 
Salt 
Freshly ground pepper 



Butter 10-inch pie plate. Cook bacon until crisp. Drain on paper towels. 
Pour off all but 2 tablespoons fat from skillet. Return skillet to heat and 
saute mushrooms for 4 minutes. Remove mushrooms and spread in pie 
plate. Crumble bacon and arrange over mushrooms, along with pepper, 
cheeses and thyme. Beat eggs and cream in large bowl and season with salt 
and pepper. Pour egg mixture over bacon and vegetable mixture. Bake at 
325 degrees until eggs are set and top is golden brown, about 1 hour. 
Remove from oven and let cool slightly (about 10 minutes) before serving. 
Slice into wedges and serve warm. 



Delicious brunch dish. Can assemble a day ahead. 



Pam St owe 



*%+ ►£« ►!■« ►£« ►■+-« 



Breads and Breakfast 79 




Savory Summer Pie 

Serves Eight 



Vi (15-oz) package refrigerated 
piecrusts 

1 small red bell pepper, chopped 
'A. purple onion, chopped 

2 cloves garlic, minced 
2 tablespoons olive oil 

2 tablespoons chopped fresh basil 
4 eggs 



1 cup half-and-half 

1 teaspoon salt 

Vz teaspoon pepper 

2 cups shredded Monterey Jack 
cheese 

V 3 cup shredded Parmesan cheese 

3 plum tomatoes, cut into ' 4-inch 

thick slices 



Fit piecrust into a 9-inch deep-dish tart pan; prick bottom and sides of 
piecrust with fork. Bake piecrust at 425 degrees for 10 minutes. Remove 
from oven and set aside. Saute bell pepper, onion and garlic in hot oil for 5 
minutes or until tender. Stir in basil. Whisk together eggs and next 3 
ingredients. Stir in sauteed vegetables and cheeses. Pour mixture into crust 
and top with sliced tomato. Bake at 375 degrees for 45 to 50 minutes or 
until set, shielding edges of crust with strips of aluminum foil after 30 
minutes to prevent excessive browning. Let stand 5 minutes before serving. 

Jane Swnmey Mullennix, Associate Pastor 



80 Breads and Breakfast 




Spinach Quiche 



Serves Four to Six 



1 (10-oz) package spinach, 
cooked and drained 

2 eggs, beaten 

1 cup whipping cream, whipped 
1% cups Parmesan cheese 



1 cup sliced Spanish olives 

Vi cup onions, sliced and sauteed 

Vi teaspoon nutmeg 

1 unbaked (9-inch) pie shell 



Mix all ingredients and pour into pie crust. Bake at 350 degrees for 30 
minutes or until set. To freeze, bake for 20 minutes, then cool and freeze. 
To serve, thaw and bake about 1 5 minutes. 

This is a favorite in our family - it does not taste like spinach. It also works 
well for individual quiches. 

Teh Deal 

*T* "t* *t* *i* *i* 

Quiche Lorraine 

Sei-ves Six 



1 deep dish piecrust 

18 strips bacon, cooked and 

crumbled 
4 eggs 

2 cups heavy cream 
1 pinch nutmeg 



1 pinch sugar 

Vt teaspoon salt 

1 pinch cayenne pepper 

Freshly ground black pepper 

Softened butter 

4 ounces grated Swiss cheese 



Combine eggs, cream, nutmeg, sugar, salt, cayenne and black pepper. Beat 
with rotary beater just long enough to mix thoroughly. Rub soft butter over 
the surface of the pie crust and sprinkle crumbled bacon over the bottom.* 
Sprinkle grated cheese over bacon and pour egg mixture over all. Bake at 
450 degrees for 15 minutes. Reduce heat to 325 degrees and continue 
baking for 25 to 35 minutes until quiche is a light golden brown. 
*You can reserve Va bacon to sprinkle on top of quiche during last 5 minute 
of baking. I prefer to bake the piecrust a few minutes before filling it with 
the quiche ingredients. 

Marge Rowe 



Breads and Breakfast 8 1 




Springtime Quiche 



Serves Six 



1 Pillsbury refrigerated pie crust 

2 tablespoons chopped fresh chives 
2 cups shredded sharp cheddar 

cheese 
1 cup shredded cooked chicken 
V* pound fresh asparagus 



6 slices crispy cooked bacon, cut 

into 1-inch pieces 
1/4 cups half-and-half or milk 
4 eggs, slightly beaten 
% teaspoon salt 
% teaspoon pepper 



Fit crust into 10-inch quiche dish, pressing firmly against bottom and sides. 
Sprinkle chives over crust and gently press into pastry. Spread cheese over 
bottom of crust. Top with chicken. Sprinkle bacon over chicken. Place 
asparagus spears in spoke pattern on top of bacon. In small bowl, stir 
together all remaining ingredients. Pour over chicken mixture. Bake for 40 
to 45 minutes at 400 degrees until golden and set in center. Let stand 10 
minutes before serving. 

A tasty brunch or luncheon dish, or delicious as a light summer supper. 
Good served with fresh fruit. 



Pat Blount 



French Toast Casserole 



2 tablespoons light corn syrup 

Vt cup butter 

% cup brown sugar 

Challah 



1/4 cups whole milk 
1 teaspoon vanilla 
5 eggs, beaten 
V* teaspoon salt 



Heat together syrup, butter and brown sugar, stirring until syrupy. Pour 
mixture into 9x1 3-inch baking dish. Slice thick pieces of challah and lay on 
syrup. Combine milk, vanilla, eggs and salt. Mix well and pour over 
challah. Cover and refrigerate overnight. Bake uncovered at 350 degrees 
for 45 minutes. 

Gail Brinn Hi /kins 



82 Breads and Breakfast 




Best Ever 

Crispy 
Waffles 

Yields 8 Small Squares 

legg 

l A cup corn or canola oil 
VA cups club soda 
2 cups Bisquick 

Preheat waffle iron. 
Combine egg, oil and soda 
water. Mix well. Stir in 
Bisquick. Pour batter into 
heated waffle iron and cook 
according to appliance 
directions. 

Easy and delicious! 

Blair Rohrer 



The Best Easy French Toast 



Serves Six 



1 cup brown sugar, firmly packed 
Vi cup butter 

2 tablespoons light corn syrup 
12 slices sandwich bread 



6 eggs, beaten 
l'/z cups milk 
1 tablespoon vanilla 
% teaspoon salt 



Combine sugar, butter and com syrup in small saucepan. Cook over 
medium heat until thickened, stirring constantly. Pour syrup into 9x1 3-inch 
baking dish. Place 6 slices bread on top of syrup mixture. Top with 
remaining 6 slices of bread. Combine eggs, milk, vanilla and salt, stirring 
until blended. Pour egg mixture evenly over bread slices. Cover and chill 8 
hours. Bake uncovered at 350 degrees for 40 to 45 minutes. 



Sandy DitPuy 



Blintz Souffle 

Serves Eight 



2 boxes frozen blintzes - 
6 per box, any variety 
4 eggs 

V/i cups sour cream 
Vi cup butter 



% cup sugar 

Vi teaspoon salt 

1 teaspoon vanilla 

1 tablespoon orange juice 



Melt butter in 9x1 3-inch pan. Arrange blintzes in pan. Mix together all 
other ingredients and pour over blintzes. Bake at 350 degrees for 45-60 
minutes. Can be made ahead and refrigerated before baking. Recipe can be 
halved. 

Delicious! 

Gail Brinn Wilkins 



Breads and Breakfast 83 




Blue Barn 

Buttermilk 

Pancakes 

Senses Four 

legg 

1 cup buttermilk 

1 cup sour cream 

1 teaspoon baking powder 

1 teaspoon baking soda 

1 cup flour 

Mix all ingredients together 
gently. Let sit for 10 minutes 
while batter rises (this is a 
must). Lightly oil medium 
grill or griddle. Spoon 'A cup 
batter onto griddle and cook 
until done. Serve with warm 
maple syrup or homemade 
jam. 

Kathy Howe 



U.P. Pancakes 

Yields 10 to 12 Pancakes per Batch 
One Batch U.P. Pancake Mix: 



1 cup flour, sifted 
% teaspoon salt 



1 tablespoon sugar 

1 tablespoon baking powder 



Sift flour with other dry ingredients for as many batches as you like. Store 
in sealed container. 



One Batch Pancakes: 

1 batch (1 cup 2 tablespoons) 

U.P. Pancake mix 
legg 
1 cup milk 



2 rounded tablespoons sour cream 
2 tablespoons butter, melted 
Fresh or frozen blueberries 
(optional) 



Beat together egg, milk, and sour cream. Stir into flour mixture. Add 
melted butter and beat gently with a slotted spoon or whisk until smooth. 
Drop a small spoonful on a hot griddle. If too thick, add more milk a 
tablespoon at a time. Cook on hot griddle, adding blueberries before 
turning. Two or three batches of batter may be prepared at a time. 

We like to take several batches of the dry mix with us on vacations to the 

Upper Peninsula (U.P.) of Michigan or to the beach for family breakfasts. 

The pancakes are wonderful with fresh blueberries (especially if the family 

picks them the day before!). 

Barbara Atkins 



84 Breads and Breakfast 




Tom's 

Homemade 

Buttermilk 

Waffles 

VA cups self-rising flour 

2 large eggs 

VA cups buttermilk 

3 tablespoons vegetable oil 

Mix all ingredients until 
smooth, but do not overmix. 
Preheat waffle iron and spray 
with vegetable spray. Pour 
batter into waffle iron and 
cook about 4 minutes. Serve 
with melted butter and hot 
syrup. 

Tom Dougherty 



Perfect Waffles 

Yields 4 Belgian Waffles 



VA cups flour 

'A teaspoon salt 

1 tablespoon baking powder 



2 eggs 

VA cups milk 

'A cup vegetable oil 



Use 3 Bowl Method to mix: 

Bowl 1 : In large bowl, combine flour, salt and baking powder. 

Bowl 2: Whisk egg yolks, milk and oil. 

Bowl 3: Beat egg whites until stiff. 

Fold Bowl 2 into Bowl 1 and Bowl 3 into other 2 bowls. 

Heat waffle iron and get syrup ready. Freezes well. 

These are the fluffiest waffles you '11 ever eat. 



Nancy Little 



Sunday Waffles 



2 eggs 

1 teaspoon sugar 
1 teaspoon salt 
Vi cup vegetable oil 



2 cups milk 

8 or 9 rounded tablespoons flour 

1 tablespoon baking powder 



Beat eggs and add other ingredients in order listed. Cook in waffle iron. 

My mother, Marie Patten, who joined MP PC in 1946, would often fix 

these waffles on Sunday mornings before church and sometimes 

for Sunday supper. 

Nancy Goolsbv 



Breads and Breakfast 85 



S; 



hortly after moving to Charlotte, we visited Myers Park Presbyterian 
Church. The first Sunday we attended the Young Marrieds Class, it met in the 
Scout Hut. Dr. John Woltz was scheduled to teach, but by class time he had 
received an emergency call to deliver a baby No teacher. My wife said loudly 
to me, "Why don 't you teach? " I said it was our first Sunday and I didn 't 
know what the subject was and hadn 't made any preparation. By that time I 
was being urged by the entire class to teach. I finally said to give me a book 
(a copy of the International Lesson) and sing another verse of the last hymn, 
and then I taught for thirty minutes. My wife has often said it was one of the 
best lessons I have ever taught. Well, so much for preparation. After I was 
drafted by my wife, 47 years of teaching was underway. During this time I 
have had the opportunity to be involved in many church activities from officer 
to publishing and the General Assembly level. It has been a rich and 
rewarding experience for my family and me. Maybe it's better to be drafted 
without prior notice to sen>e the church. 

RavA. Killian, Sr. 





The Providence Bible Class in the Qu 




Broccoli Soup 



6V2 cups water, divided 

1 (10-oz) package frozen chopped 

broccoli 
% cup chopped onion 
1 pound Velveeta cheese 
1 teaspoon garlic powder 



2 teaspoons salt 
Vz teaspoon pepper 
'A cup butter 
'A cup flour 
1 cup half-and-half 
1 cup milk 



Boil 6 cups water. Add broccoli and onion. Cook for 10 minutes. Add 
cheese, garlic powder, salt, pepper and butter. Mix flour in Vi cup cold 
water and add mixture to soup. Add half-and-half and milk. Cook over low 
heat, stirring until consistency of thick cream. 



DeeDee Warren 



Broccoli Cheese Soup 



Sen'es Twelve 



1 tablespoon butter 
3 A cup chopped onion 
6 cups chicken broth 
8 ounces fine egg noodles 
1 teaspoon salt 
% teaspoon garlic powder 



2 (10-oz) packages frozen chopped 

broccoli 
6 cups milk 
1 pound pasteurized American 

cheese slices 
Pepper to taste 



Saute onions in butter. Add broth. Boil and gradually add noodles and salt. 
Cook uncovered for 3 minutes. Stir in broccoli and garlic powder. Cook 
for 3 more minutes. Add milk, cheese and pepper. Stir continually until 
cheese melts. Freezes well. 

This soup has been sen'ed to the "Take My Hands " Circle. 
It was well received. 

Emily Booth 



Soups and Sandwiches 







One of my earliest memories of 
MPPC is of "wailing on tables " 
at the Men 's Club dinners held 
in the Scout Hut, the location 
for many such occasions. Since 
my father attended the Monday 
night meetings and my mother 
and a lot of her friends (Man- 
Jones, Lida Wilson, Janet 
McDonald) all assisted in the 
serving, there was no dinner at 
our homes; and Ri/ma Wilson 
and I volunteered to serve also— 
not entirely altruistically, I 
admit, as we soon discovered 
there were a lot of single men in 
the "club." We had a good 
time! The china was white with 
a green and gold border and a 
gold "MPP" on each piece. 
Wlien that pattern was 
discontinued, the remaining 
pieces were sold to the church 
membership as souvenirs. I still 
have a saucer in my china 
cabinet. Later I was an 
assistant Girl Scout leader for a 
troop that met in the Hut and a 
Cub Scout den mother for my 
older son and his friends. After 
these two experiences, I decided 
I was a better "Home " mother 
than a "Hut " mother; and I let 
someone else cope with the 
younger McPhails! 

Elizabeth Lee McPhail 



Easy Bean Soup 



2 cups fat-free chicken broth 
1 cup chopped onion 
1 cup chopped celery 
1 teaspoon minced garlic 
1 can black beans 



1 can mixed beans 
1 can refried beans 
1 can diced tomatoes with chopped 

green chilies 
1 cup diced ham or bacon bits 



Saute onion, celery and garlic in a little of the chicken broth. Add other 
ingredients. Simmer until heated through. 

Anne McCoy 

Black Bean Soup 



1 onion, chopped 

Celery or green pepper, chopped 

% cup olive oil 

1 to 2 cloves garlic, minced 

1 ( 1 4-<>/) can tomatoes, undrained 

1 (4-oz) can diced green chilies 



1 teaspoon dried thyme 
Salt to taste 

Lemon juice 

4 (16-oz) cans black beans, 
undrained 

2 cups chicken broth 



In large pot, saute onion and celery (or green pepper) in olive oil for 5 
minutes. Add garlic and saute. Add tomatoes. Stir in chilies, thyme, salt 
and lemon juice. Simmer 10 minutes. Add black beans and chicken broth 
and simmer for 20 to 30 minutes. 

Peggy Pierce 



Soups and Sandwiches 89 




"Wltat is the name of this 
delicious soup? " we Senior 
Adults asked each other as we 
had lunch at the Etowah Inn 
near Linville on a beautiful fall 
day in 1999. The soup was 
thick, orange- colored, and had 
a swirl of cream and cinnamon 
on top. The waiter told us it 
was Butternut Squash Soup. 
Emily Booth asked for the 
recipe. Later, during the MPPC 
Montreal Weekend, Rebecca 
and Gordon Schenck serx'ed 
Carrot Ginger Soup to a group 
of us who stayed at our house. 
It was similar to the soup we 
had at the Etowah Inn and very 
delicious. This is the Schencks ' 
recipe. I have substituted 3 to 4 
cups of mashed butternut 
squash for the carrots to make a 
soup like the one served by the 
Etowah Inn. The squash comes 
from our garden. 

Lois Alexander 



Carrot Ginger or 
Butternut Squash Soup 



Senses Six to Eight 



7 tablespoons butter, divided 

% cup minced onion 

V* cup minced gingerroot 

6 cups chicken broth 

10 to 12 medium carrots, sliced 



1 teaspoon sugar 

V/i cups half-and-half 

Vt cup flour 

'/: teaspoon ground cinnamon 

Salt and pepper to taste 



In Dutch oven, melt 4 tablespoons butter. Saute onion and gingerroot 5 to 7 
minutes or until onion is softened. Add broth, carrots and sugar. Cover and 
simmer 35 minutes. Puree mixture in blender. Return to Dutch oven and 
stir in half-and-half. Cook over low heat 4 minutes. 

In large saucepan, melt 3 tablespoons butter and stir in flour. Cook over 
medium heat until bubbly. Slowly add carrot mixture back into main soup. 
Season to taste with cinnamon, salt and pepper. Garnish with carrot slices, 
if desired, and serve. 

Note: Three or four cups of mashed butternut squash may be substituted for 
the carrots. If using squash, do not garnish soup with carrots. Instead, swirl 
cinnamon and a little cream on top. 

Lois Alexander 



90 Soups and Sandwiches 




Carrot and 
Ginger Soup 

Serves Two 

3 carrots, peeled and cooked 
1 (14'/2-oz) can chicken broth 
Vi teaspoon fresh ginger, 

grated 
'A cup cream 
Salt and pepper to taste 

Mix cooked carrots, chicken 
broth and ginger in blender. 
Transfer mixture to pot and 
boil for 5 to 10 minutes. 
Remove from heat and add 
cream and salt and pepper. 
Serve immediately. 

The chef on the MS Polaris 
ship gave this recipe to me 

when we were in the 

Galapagos Islands. Doug 

and I like it. 

Emilv Booth 



Amish Cheese Soup 



Sen'es Eight to Ten 



1 cup chopped celery 

V/i cups sliced carrots 

VA cups cubed potatoes 

1 large onion, chopped 

4 cups low-fat chicken broth 

'A bunch broccoli, cut into florets 



'A head cauliflower, cut into florets 
2 cans low-fat cream of 

chicken or mushroom soup 
'A cup water 
1 pound low-fat Velveeta, diced 



Combine celery, carrots, potatoes, onion and broth in a large pot. Bring to a 
boil, reduce heat, and simmer for 20 minutes. Add broccoli and cauliflower 
and cook until tender. Stir in soup and water. Add the cheese 30 minutes 
before serving. Stir over low heat until cheese is melted and soup is hot. 
Note: Use more broccoli and cauliflower if desired. 

Serve this hearty soup with French rolls and fruit for a meal. 

Barbara Atkins 

Cheddar Chicken Chowder 



1 cup chopped sweet onion 

1 cup chopped red bell pepper 

2 cloves garlic, minced 
4'A cups chicken broth 

VA cups diced red potatoes 
2% cups frozen whole kernel corn 
Vi cup flour 
2 cups milk 



1 pound chicken breast, cooked 

and chopped 
1 cup shredded Monterey Jack or 

Cheddar cheese 
Vz teaspoon salt 
V* teaspoon pepper 
Dash of Montreal Seasoning 



Saute onion, pepper and garlic in butter. Add broth and potatoes. Boil 15 
to 20 minutes or until potatoes are done. Add corn. Whisk flour and milk 
in bowl and add to soup. Cook over medium heat 10 to 15 minutes until 
thick. Add chicken, stir in cheese and add seasonings. Serve with crispy 
bread. 

This recipe is easy and filling, and even kids like it. 

Adrienne Davis 



Soups and Sandwiches 9 1 




"The Scout Hut" provides many 
memories and not just for Boy 
and Girl Scouts who met there. 
I kept the Nursery in the Hut for 
children whose parents attended 
church, and the Weekday School 
used the Hut to play in on rainy 
days. I started teaching a 
Sunday school class for 5-year- 
olds in 1946, and my class was 
moved to the Hut so we could 
have more space. Our church 
grew rapidly and we needed 
more room for all the Sunday 
school classes; thus, the Hut 
had to he moved out of the way 
for the wonderful Children 's 
Building. Then the children 
remained in their classrooms 
during the church hour, and we 
called it "The Extended 
Session. " Sewing as a teacher, 
a helper in the Extended Session 
and Sunday school classes, and 
superintendent of the Sunday 
School Kindergarten 
Department until I retired in 
1972 gave me precious 
memories of those years. 

Mildred Edwards 



Cheese Soup 



Serves Ten to Twelve 



Vi cup butter 

4 green onions, chopped 

Vi cup finely chopped carrots 

V* cup finely chopped celery 

2 cups chicken broth 

2 teaspoons poultry seasoning 

1 teaspoon salt 



V» cup flour 

2'/2 cups whole milk, divided 

Fresh ground pepper to taste 

'A cup sherry (optional) 

4 cups white American cheese, 

grated 
Chopped parsley for garnish 



Melt butter in large pot and saute onion until tender. Stir in carrots and 
celery. Add broth, poultry seasoning and salt. Cook over medium heat 
until vegetables are tender. Make a paste of flour and Wi cups milk. Add 
to mixture and stir until blended. Add remaining cup of milk while stirring. 
Add grated cheese. Cook over low heat until melted. Just before serving, 
add sherry. Pour into soup bowls and garnish with chopped parsley. 



Serve with spinach salad and bread. 






Jan Stubblefield 



92 Soups and Sandwiches 




Hamburger Soup 



1 pound ground beef 
1 cup chopped onion 
1 turnip, peeled and cubed 
1 cup diced carrots 
Vi cup chopped celery 
1 cup shredded cabbage 
1 (28-oz) can tomatoes 
'/» cup rice 



Serves Six to Eight 



1 bay leaf 

Vi teaspoon thyme 

V-i teaspoon basil 

5 teaspoons salt 

'4 teaspoon pepper 

1 quart water 

1 can beef consomme 



Brown beef and onions in soup pot. Add turnips and continue to brown for 
a few minutes. Add remaining ingredients and simmer covered for about 1 
hour. 

Linda Johnson 

Hot Chili Con Carne 

Seizes Four to Six 



VA pounds ground beef 
1 medium onion, chopped 
1 small green pepper, chopped 
1 (15-oz) can red kidney beans, 

undrained 
1 (16-oz) can whole peeled 

tomatoes, undrained 
3 ounces Heinz Chili Sauce 



1 package McCormick chili 
seasoning mix 

1 Vt teaspoons salt 

Vi teaspoon ground cumin 

2 teaspoons chili powder 

5 to 10 pickled jalapeno slices, 
medium or hot (optional) 



Brown meat with onion and green pepper. Drain. Mix in all other 
ingredients; cover and simmer for 1 to IV2 hours, stirring occasionally. 

This is my version of chili con carne. I like it a little spicy, 
and it is great on a cold day. 

Rachel MacBain 



Soups and Sandwiches 93 




Trappers Chili 



Senses Six 



1/4 pounds ground beef 
1 cup chopped onion 

1 large can tomato juice 

2 cans kidney beans 

6 to 8 potatoes, cubed and cooked 
1 teaspoon chili powder 
Vi teaspoon chili pepper 



Vi teaspoon garlic salt 
1 teaspoon salt 
% teaspoon cayenne pepper 
Vi pound bacon, cooked and 

crumbled (optional) 
Cheddar cheese 



Saute ground beef and onion until beef is brown. Pour tomato juice 
into large saucepan and add ground beef and onion. Add kidney beans, 
potatoes, spices and bacon. Simmer over medium heat for 1 '/•> hours. 
Serve with cheddar cheese and corn bread. 



Perfect meal for cold winter nights! 

White Chili 

Seizes Eieht to Ten 



Laura Kabrich 



1 pound dried large white beans 
6 cups chicken broth 

2 cloves garlic, minced 

2 medium onions, chopped, divided 

1 tablespoon oil 

2 (4-o/.) cans diced mild chilies 
2 teaspoons ground cumin 



l'/z teaspoons dried oregano 

Vt teaspoon ground cloves 

l A teaspoon cayenne pepper 

4 cups diced cooked chicken breast 

3 cups shredded Monterey Jack 

cheese 
Salsa 



Combine beans, broth, garlic and half the onions in large soup pot. Bring to 
a boil. Reduce heat and simmer until beans are soft, adding more broth if 
necessary. In a skillet, saute remaining onions in oil until tender. Add 
chilies and seasoning and mix well. Add to bean mixture. Add chicken and 
simmer one hour. Serve hot, topped with grated cheese and salsa. 

Frances Marion Scholtz 



94 Soups and Sandwiches 




White Bean 
Chili 



Se 



Ten 



4 chicken breasts (2 pounds), 

cooked and cup up 
4 cans Great Northern beans 

2 onions, chopped 

'A cup chunky medium salsa 
VA teaspoons oregano 
Vt teaspoon cloves 
Minced garlic to taste 
6 cups chicken broth 

3 cups grated Monterey Jack 

cheese 

Combine chicken, beans, 
onion, salsa and seasonings. 
Simmer 1 hour. Stir in 2 
cups of cheese. When 
serving, sprinkle some of the 
remaining cheese on top of 
each bowl. Can place 
ingredients in crock pot and 
simmer until ready to serve. 
Freezes well. 

Ann Edgerton 



White Chili 

Senses Six 



1 cup dried Navy beans 

3 (10/4-oz) cans chicken broth 

1 cup water 

VA cups chopped onion 

1 clove garlic, minced 
V* teaspoon salt 

2 cups chopped chicken breasts, 

cooked 



1 (4-oz) can diced chilies 
1 teaspoon ground cumin 
% teaspoon dried whole oregano 
V* teaspoon ground red pepper 
% teaspoon ground cloves 
% cup shredded Monterey Jack 
cheese 



Sort and wash beans and place in a Dutch oven. Cover with water 2 inches 
above beans; let soak over night or 8 hours. Drain beans and return to 
Dutch oven. Add broth and next 4 ingredients. Bring to boil. Cover, 
reduce heat, and simmer 2 hours, stirring occasionally. Add chicken and 
next 5 ingredients. Cover and cook 30 minutes. Spoon into serving bowls. 
Top each serving with cheese. 

Claudia Sturges 

Smokey Sausage Chili 

Sen'es Six 



1 pound ground beef 

1 large onion, coarsely chopped 

2 teaspoons chili powder 

2 teaspoons ground cumin 
Vi pound smoked sausage 

or Kielbasa, sliced % inch 

thick and halved 



1 (16-oz) can red kidney beans, 

drained 
1 cup picante sauce 
1 cup vegetable juice cocktail 
1 (8-oz) can tomato sauce 
Toppings: Sour cream, shredded 

cheddar cheese, diced avocado 



Brown ground beef with onion in large saucepan or Dutch oven; drain. 
Sprinkle chili powder and cumin over meat. Stir and cook 1 minute. Add 
remaining ingredients and bring to a boil. Reduce heat and simmer, 
uncovered, for 20 minutes, stirring occasionally. Ladle into bowls and add 
toppings as desired. 

Jeanne Smith, staff' 



Soups and Sandwiches 95 




Crab Soup 

1 can cream of celery soup 
1 can cream of mushroom 

soup 
1 can cream of tomato soup 
1 cup whole milk 
1 (8-oz) can crab meat, 

drained 
V* cup sherry 

Mix together all ingredients, 
except sherry, and heat 
through. Add sherry just 
before serving. 

Louise Hull 



Crab Gumbo 



3 leeks or 1 large onion, chopped 

1 celery heart, chopped 

2 tablespoons olive oil 

1 pound crab meat 

2 small cans okra, drained 



1 (20-oz) can tomatoes 
1 tablespoon MSG 
Vi teaspoon cracker crumbs, 
or bread crumbs 



Saute onion and celery until soft. Add remaining ingredients and simmer 
for 30 minutes. 

Cordy Chapman 

Crab Soup from Pawley's Island 



1 tablespoon butter 

2 tablespoons flour 

2 hard-boiled eggs, mashed 
1 grated lemon peel 
1 quart half-and-half 



VA pounds crab meat 

1 tablespoon Worcestershire sauce 

Salt and pepper to taste 

Vi cup sherry 



Blend butter and flour in double boiler. Stir in eggs and lemon peel. 
Add half-and-half and stir until thickened. Add crab meat and simmer 5 
minutes. Add seasonings and stir in sherry. 



Great with a spinach salad and corn bread. 



Roonev Rohison 



96 Soups and Sandwiches 




Christmas 

Night Oyster 

Stew 

Serves Twenty 

1 gallon whole milk 
1 quart half-and-half 

1 gallon oysters, slightly 
drained 

4 tablespoons butter 
3 cups diced celery 

2 cups diced onion 

Few dashes Worcestershire 

sauce 
Salt and pepper to taste 
Paprika 
Oyster crackers 

Saute celery and onion in 
butter until transparent. Heat 
milk and half-and-half in 
large soup pot. Do not boil. 
Add celery, onions and 
oysters. Cook until oysters 
curl on edges. Season to 
taste. Serve with dash of 
paprika on top and oyster 
crackers on the side. 

Elizabeth Pitts 



Chilled Cucumber and Yogurt Soup 

Serves Four 



2 cups plain yogurt 

vi cup canned chicken broth 

% cup cucumber, peeled and 

seeded 
V* cup half-and-half 
Salt to taste 



White pepper to taste 

1 teaspoon chopped green onion, 

including tender green top 
l /i teaspoon fresh dill, chopped 

or % teaspoon dried dill 
1 teaspoon fresh lemon juice 



Add yogurt to chicken broth and mix well. Grate cucumber and add to 
broth mixture. Add remaining ingredients and stir well until blended. 
Adjust seasonings to taste. Chill at least 4 hours. Garnish each serving 
with a pinch of fresh or dried dill weed. 

Sylvia Dal ton 

Chilled Cucumber Mint Summer Soup 

Serves Four 



4 cucumbers, peeled and seeded 
1 small clove garlic, minced 

1 cup plain yogurt 

2 tablespoons fresh lemon juice, 

or more to taste 



% cup water 

4 scullions, white and green parts, 

cut into 1-inch pieces 
3 A cup mint leaves, loosely packed 
Salt and freshly ground pepper 



Cut one cucumber into thinly diced pieces and set aside for garnish. Cut 
other cucumbers into large chunks. Combine cucumbers, garlic, yogurt, 
lemon juice and water in blender and puree until smooth. Add scallions and 
mint leaves, reserving some of the mint for garnish. Puree briefly. Season 
with salt and pepper. Add more lemon juice if desired. Chill until ready to 
serve. Stir well before serving. Ladle soup into mugs or bowls, garnishing 
each with a big spoonful of diced cucumber and a sprig of mint. 

A simple and refreshing summer starter. Quick and easy to prepare. 

Susanne McGuire 



Soups and Sandwiches 97 




White 
Gazpacho 

Serves Six 

3 medium cucumbers, peeled 
and cut into 1-inch chunks 
3 cups chicken broth 
3 cups sour cream or yogurt 
3 tablespoons white vinegar 
2 teaspoons garlic salt 
2 tomatoes, peeled and 

chopped 
% cup almonds, toasted 
Vi cup sliced green onion 
Vi cup chopped parsley 

Whirl cucumber chunks in 
blender a very short time 
with a little chicken broth. 
Combine with remaining 
chicken broth, sour cream, 
vinegar and garlic salt. Stir 
to mix. Chill. Sprinkle 
tomatoes, almonds, onion and 
parsley on top when serving. 

Melissa Stroup 



Quick and Easy Gazpacho 



Serves Eight to Ten 



3 cups chicken broth 

3 cups cucumbers, diced 

3 cups sour cream 

3 tablespoons apple cider vinegar 

2 teaspoons garlic salt 



Topping: 

2 tomatoes, peeled and chopped 
Vi cup almonds, toasted, chopped 
Vi cup spring onions, thinly sliced 
Vi cup chopped parsley 



Blend together first 5 ingredients and chill. Mix topping ingredients 
together and sprinkle on top of soup before serving. 

This is refreshing for lunch with a tossed green salad on a hot summer day. 

Mc Daniel (Mac) Jackson 

Spicy Gazpacho with Shrimp and Crab 



Sen'es Six 



3 cups peeled, seeded and 
chopped fresh tomatoes 
Vt cup chopped red onion 
'A cup finely chopped celery 

1 cup chopped sweet red pepper 

2 teaspoons chopped hot pepper, 

or to taste 
1 tablespoon finely chopped garlic 
1 tablespoon dried coriander 

leaves, crumbled 



Vi cup chopped fresh cilantro 

1 cup tomato juice 

4 tablespoons olive oil 

2 tablespoons fresh lime juice 

3 tablespoons red wine vinegar 
Salt, freshly ground pepper 

1 pound shrimp, cooked and 

peeled 
1 pound lump crab meat, cleaned 
Garlic croutons 



Combine all ingredients, except seafood and croutons, in a mixing bowl. 
Cover with plastic and refrigerate until chilled. Stir in crab meat and 
shrimp just before serving. Serve in chilled bowls and top with croutons. 

Bunny Church 



98 Soups and Sandwiches 







Chilled Potato Leek Soup 



Serves Ten 



1% quarts chicken broth 
1 ' .1 quarts diced potatoes 
1 white leek split, cleaned, and 

diced 
1 celery stalk, diced 
% head celeriac, diced large 
% onion, diced 
1 sprig fresh thyme 



1 bay leaf 

1% teaspoons cracked peppercorns 

1% cups heavy cream 

6 ounces whole butter 

Vz cup cider vinegar 

1 cup sour cream 

Salt and white pepper to taste 



Saute the vegetables in the whole butter until translucent. Add chicken 
stock, herbs and spices and simmer for 1 hour. Add cream and continue to 
reduce for Vi hour. Blend soup until smooth and strain through a fine whole 
strainer. Finish with cider vinegar, sour cream and salt and pepper to taste. 

Susan "Woozie" Dell 

Peggy's French Onion Soup 

Serves Three 



1 can beef broth 

1 soup can water 

2 small onions, sliced and sau teed 
in 1 tablespoon butter 

7 large mushrooms, sliced 
1 tablespoon butter 



Lemon juice to taste 
Worcestershire sauce to taste 
Garlic salt to taste 
3 slices French bread 
Parmesan cheese 
Mozzarella cheese 



Simmer beef broth, water and onions for 15 minutes. While mixture is 
simmering, saute mushrooms in butter. Sprinkle with lemon juice, 
Worcestershire sauce and garlic salt. Toast bread and put a slice in each of 
3 ovenproof soup bowls. Arrange l A of mushrooms on each slice of bread. 
Pour soup over bread and mushrooms. Sprinkle with Parmesan cheese and 
cover with Mozzarella cheese. Bake at 400 degrees for 10 to 15 minutes. 

Peggy Young 



Soups and Sandwiches 99 




Cold Peach 
Soup 

Serves Six to Eight 

5 large ripe peaches, 

peeled and quartered 
% cup sugar 

1 cup sour cream 

2 tablespoons fresh lemon 
juice 

% cup sweet sherry 

3 tablespoons orange juice 

concentrate 
Half-and-half (optional) 

Puree all ingredients and 
chill. May need to thin soup 
with half-and-half. 

Harriet Pharr 



Pumpkin Soup 



Senses Four 



2 (14/4-oz) cans chicken broth 
1 cup whipping cream 

1 (15-oz) can pure pumpkin 

3 tablespoons dark brown sugar 



1 teaspoon curry powder, or to taste 
V* cup Bloody Mary mix, or to taste 
Salt and pepper to taste 
1 cup grated sharp Cheddar cheese 



Bring broth and cream to a boil. Whisk in pumpkin, brown sugar, curry 
powder and Bloody Mary mix. Reduce heat and simmer a few minutes. 
Add salt and pepper to taste. Ladle into soup bowls and garnish each 
serving with cheddar cheese. 



/ even like this soup cold. 



Emily Booth 



Old Salem's Pumpkin Soup 



Ser\>es Four to Six 



2 tablespoons butter 

1 green onion including top, 

chopped 
1 large sprig parsley, 

or 'A teaspoon dried parsley 
1 large sprig thyme, 

or 54 teaspoon dried thyme 
1 bay leaf 



2 cans chicken broth 
1 can pumpkin 
1 tablespoon flour 
'A cup milk 
Vi teaspoon nutmeg 
'A teaspoon sugar 
Salt to taste 



Melt butter in large pan. Add onion, parsley, thyme and bay leaf. Simmer 
5 minutes. Add chicken broth and pumpkin. Simmer 30 minutes. Blend 
flour with milk and stir into soup. Season with nutmeg, sugar and salt. 
Simmer 3 minutes. 

The best! I got this recipe from a friend who was a waitress at 
Old Salem Tavern. 

Anita Zeigler 



1 00 Soups and Sandwiches 



Sunday school for both boys and 
girls met in an assembly, then 
recessed for the lesson: the boys 
with their teacher going to one 
of the rooms off the main floor 
of the Log Hut and the girls 
likewise to their room. Mrs. 
Query was my teacher, and Mr. 
R. M. Mauldin was 
superintendent of the Sunday 
school. The Director of 
Religious Education was 
Margaret Van Devanter, whom 
eveiybody liked. We had what 
was known as League on 
Sunday evenings. Mrs. Hunter 
Marshall and Mrs. Tom 
Glasgow made sandwiches for 
us, and Frank Peagram and 
Louise Morris led the service. 
The Hut was also used by the 
Scouts. I was a member of 
Troop 55 when John B. London 
was scoutmaster and Llewellyn 
H. Griffith was assistant. I also 
was a camper in summertime at 
Camp Steere, the Boy Scout 
camp on the Catawba River, 
named for Scout executive 
James E. Steere. I enjoyed very 
much being out there and 
earned 1 7 merit badges. When I 
was employed as a soda 
fountain attendant at Park 
Place Pharmacy, Rev. James A. 
Jones, our second minister, 
visited there from time to time, 
getting to know the voting 
people of the church, on whom 
he had a great influence. 

Thomas G. Lane, Jr. 



Elizabeth's Christmas Eve Soup 



Serves Six 



2 tablespoons butter 

1 tablespoon minced onion 
Vt cup flour 

4 cups chicken broth 

2 cups cooked wild rice 



Vi teaspoon salt 

1 cup half-and-half 

2 tablespoons dry sherry 
Minced parsley and chives 



Make a roux of butter, minced onion, flour and chicken broth. Stir in 
cooked wild rice. Bring to a boil, remove from heat, and stir in salt, half- 
and-half, sherry, minced parsley and chives. Serve immediately. If you 
can't serve immediately, keep soup warm and stir periodically to keep it 
smooth. If soup thickens, add more chicken broth, or sherry. 

A full, delicious soup. Great with ham biscuits and a fresh fruit salad. 



Betsv Wliite 



Wild Rice Soup 



Sei-ves Four 



Vt cup wild rice 
1 can chicken broth 

1 can cream of mushroom soup 

2 carrots, finely grated 



1 small onion, grated 
Small amount shredded chicken 
or turkey 



Soak rice overnight. Cook rice until well done, about 45 minutes. In 
another pot, mix chicken broth, mushroom soup, carrots and onion. Cook 
until vegetables are tender. Add cooked rice and chicken to soup mixture 
and simmer about 45 minutes. Recipe is easily doubled or tripled. 

This soup is soul food for the sick - it almost makes you well. 

Sloan Wliite 



Soups and Sandwiches 101 




Taco Soup 

2 pounds ground beef, 

browned 
1 large onion, chopped 
1 large can tomatoes 
1 can black beans 
1 can pinto beans 
1 can whole kernel corn 
1 (20-oz) jar mild salsa 
1 envelope mild taco 

seasoning 
Saltines or tortilla chips 

Mix all ingredients and heat 
45 minutes to 1 hour. Top 
with cream cheese or sour 
cream. Serve with saltines or 
tortilla chips. 

Lib McPhail 



Santa Fe Soup 



2 pounds ground beef, browned 
2 (28-oz) cans Hunt's Special 

Select diced tomatoes, 

undrained 
2 cans white shoepeg corn, 

undrained 
2 cans black beans, undrained 
2 packages Ranch dressing mix 



2 packages taco seasoning 

2 cups water 

Salt and pepper to taste 

1 onion, chopped and sauteed 

Optional Toppings: 

Grated cheese 

Sour cream 

Fresh parsley 



Combine all ingredients. Simmer about 30 minutes. Serve topped with 
grated cheese, sour cream and diced fresh parsley, if desired. 



Kathv Southerland 



Seafood Chowder 

Yields 12 Cups 



4 medium onions, chopped 

1 large green pepper, chopped 
'A cup oil 

2 tablespoons flour 

3 (14-oz) cans stewed tomatoes, 

undrained 
1 tablespoon celery salt 
1 teaspoon garlic powder 



1 teaspoon sugar 

1 teaspoon hot sauce 
Vi teaspoon pepper 

2 pounds shrimp, peeled 
Vt pound crab meat 

'A pint oysters 

1 large fish fillet, cut in bite-size 
pieces 



In a large saucepan, saute onion and pepper in oil. Add flour, stirring until 
smooth. Cook 1 minute, stirring constantly. Stir in next 6 ingredients and 
bring to a boil. Cover, reduce heat and simmer 15 minutes. Add shrimp, 
crab, oysters and fish. Cover and simmer an additional 15 minutes. 

Judy Ranson 



I 02 Soups and Sandwiches 




Roasting fresh Poblano 
chili peppers: 

Place peppers on a baking 
sheet and set under pre- 
heated broiler 4 to 6 
inches from heat source. 
Chilies are roasted when 
the skins are blistered and 
charred, even blackened 
in some places. Take 
care, however, not to 
deeply burn the skin or 
you may damage the flesh 
and make the chili bitter. 
Watch closely and turn 
until all sides are roasted. 

Immediately place roasted 
chilies in plastic bags. Set 
in the freezer for about 10 
minutes to stop the 
cooking process and 
"steam" off the skins. 
Remove from freezer, peel 
off skins, and remove 
stems and seeds. 

Susan Pollan 



Tortilla Soup 
Sopa de Tortilla 



Serves Six 



1 tablespoon butter 

2 tablespoons oil 

1 large yellow onion, chopped 

2 cloves garlic, minced 

4 fresh Poblano chili peppers, 

roasted and peeled 
1 ( 14' >(>/) can Italian plum 

tomatoes 
1 cup tomato sauce 



4 to 5 cups chicken broth 

1 teaspoon ground chili powder 

l A teaspoon leaf oregano 

1 teaspoon ground cumin 

1 teaspoon salt or to taste 

Vi cup fresh cilantro, minced 

12 ounces Monterey Jack cheese 

6 corn tortillas 

Oil for frying tortillas 



Heat butter and oil in large soup pot and lightly saute onions and garlic. 
Remove seeds and stems from chilies and slice into narrow strips. Add 
chilies, tomatoes, tomato sauce, chicken broth, chili powder, oregano, 
cumin and salt to pot. Stir and bring to a boil. Reduce heat and simmer 15 
to 20 minutes. Stir minced cilantro into soup. Grate cheese and set aside. 

Cut tortillas into '/2-inch by 2-inch strips and separate into 5 or 6 batches. 
Fry each batch until crisp in 2 inches of oil heated to 375 degrees. Drain on 
paper towels. 

The soup may be prepared early in the day to this point. To assemble at 
serving time, bring the soup to a boil. Place a handful of crisp tortilla strips 
into each of 6 ovenproof serving bowls or a single large bowl. Pour the 
soup into the bowls and top with a generous amount of grated cheese. Place 
the bowls on a large baking sheet and immediately place under a preheated 
broiler about 4 inches from the heat source to melt and lightly brown the 
cheese. Serve immediately. 

/ typically add chicken to this soup to make it a complete meal. Serve with 
a green salad. This soup is delicious 

Susan Pollan 



Soups and Sandwiches 103 




Spinach Soup 



1 package frozen chopped spinach 
3 tablespoons melted butter 

2 teaspoons chopped onion 
1 teaspoon lemon juice 

V/i tablespoons chicken stock 
1 cup boiling water 



1 cup milk 

1 cup cream 

Pepper 

% teaspoon nutmeg 

Parmesan cheese, grated 



Cook spinach according to directions. Drain thoroughly. In blender, put 
spinach, butter, onion, lemon juice, chicken stock and boiling water and 
blend thoroughly. Add milk, cream, pepper and nutmeg. Heat all 
ingredients on low heat, stirring frequently. Serve hot, topped with grated 
Parmesan cheese. 

Jan Stedman 

Curried Squash Soup 

Yields 4 Caps 



2 tablespoons butter 
1 cup chopped onion 
1 to 2 teaspoons curry powder, 

to taste 
1 ' • pounds butternut squash, 

peeled, seeded and diced 



1 large tart apple, peeled, cored 

and chopped 
3 cups chicken broth 
Salt and pepper to taste 
Seasoned croutons for garnish 



Melt butter in large pot. Add onion and curry, blending well. Saute until 
onion is tender, about 5 minutes. Stir in squash, apples and broth. Cover 
pot, reduce heat and simmer 25 minutes, or until squash is tender, stirring 
occasionally. Process soup in a blender or food processor to puree. Return 
to pot, season to taste with salt and pepper and heat through. Garnish with 
croutons when serving. Refrigerate or freeze unused portion up to 1 month. 

Emily Booth 



1 04 Soups and Sandwiches 




Cream of Tomato Soup 



Serves Eight to Ten 



4 tablespoons unsalted butter 
2 onions, thinly sliced 

1 carrot, chopped 

5 cloves garlic, minced 

2 (35-oz) cans plum tomatoes, 
with juice 



8 large fresh basil leaves, slivered 

Pinch of sugar 

Salt and pepper to taste 

4 cups canned chicken broth 

V* teaspoon allspice 

2 cups heavy or whipping cream 



Melt butter in a large soup pot. Add onions, carrot and garlic. Cook over 
medium heat about 10 minutes until vegetables are wilted. Add tomatoes 
and their juice, basil, sugar, salt and pepper. Cook for 5 minutes. Add 
chicken broth and allspice. Slowly bring soup to a boil. Reduce heat, 
partially cover and simmer for 50 minutes. Puree the soup in batches in a 
food processor or blender. Return to pot. Add cream, adjust the seasonings 
and heat through. 

Coco Killian 

Tortellini Soup 

Serves Four to Six 



4 (141/z-oz) cans chicken broth 
1 (14/4-oz) can diced tomatoes, 
undrained 

1 bunch green onions, chopped 

2 teaspoons minced fresh basil 

or 1 teaspoon dried basil 



2 garlic cloves, minced 
2 (9-oz) packages or 1 family 
size package refrigerated 
cheese-filled tortellini 
Parmesan cheese, grated 



Bring broth to a boil in a large saucepan over medium-high heat. Add 
tomatoes, onions, basil and garlic and simmer for 10 minutes. Bring to a 
second boil and add tortellini. Reduce heat and simmer 10 minutes. To 
serve, garnish with Parmesan cheese. May substitute garlic chicken broth 
and omit garlic cloves. 

Cambey Gallagher 



Soups and Sandwiches 105 




My grandparents were founding 
members ofMPPC, and my 
family has always felt a special 
attachment to this church. 
When I was growing up, the 
church offered a Christmas 
dinner and craft workshop. 
After dinner in the Fellowship 
Hall, craft stations were set up 
in the hall and classrooms. 
That evening was always one of 
my favorite family Christmas 
activities. One year on the way 
into the church, I saw white 
lights flying across the sky with 
a red light in the lead. I felt a 
tingle of excitement pulse 
through me; I knew it was Santa 
Claus, and 1 still wonder if it 
might have been. That evening I 
made a felt-backed ornament 
with a picture of Mary and the 
baby Jesus on the front and a 
painted blue and yellow angel 
ornament. These ornaments 
hang on my parents ' tree to this 
day, always reminding me of the 
magic surrounding the holiday 
and the real meaning of the 
celebration. 

Mary Fin ley Whittaker 



Turkey Chowder 



1 turkey carcass 
4 quarts water 
1 cup butter 

1 cup flour 

3 onions, diced 

2 large carrots, diced 



2 stalks celery, diced 

1 cup long-grain rice, uncooked 

2 teaspoons salt 

Vi teaspoon pepper 
2 cups half-and-half 



Simmer turkey carcass in water for 1 hour. Remove meat from the bones 
and set aside. Measure 3 quarts of the broth and set aside. Melt butter in a 
Dutch oven, add flour and cook, stirring constantly for 5 minutes. Stir in 
onions, carrots and celery. Cook over medium heat for 1 minutes. Add 
turkey, reserved broth, rice, salt and pepper and bring to a boil. Cover, 
reduce heat and simmer for 20 minutes. Add half-and-half and cook until 
heated. 

This is a great way to use left over turkey. 

Cindy Augustine, staff 



Just Vegetable Soup 

Yields 16 Cups 



2 (28-o/) cans diced tomatoes 
2 cans tomato soup 
2 soup cans water 
1 (16-oz) package frozen corn 
1 (16-oz) package frozen lima 
beans 



1 (16-oz) package frozen green 
beans 

2 teaspoons salt, or to taste 

% teaspoon pepper, or to taste 
1 teaspoon marjoram 
1 teaspoon basil 



Bring diced tomatoes, soup and water to a boil in a large stockpot. Add 
frozen vegetables. Return to a boil. Reduce heat and simmer for 30 
minutes. Add spices. Simmer 20 minutes more. 



Sometimes I add leftover chopped roast beef. 



Lou Self 



1 06 Soups and Sandwiches 




Mom's Vegetable Soup 

Yields 5 Quarts 

Stew beef 3 to 4 potatoes, peeled and 

2 onions, chopped, divided chopped 

3 cans tomatoes 3 cubes beef bouillon 

1 can tomato soup Thyme, oregano, marjoram, bay 

l'/4 cups sliced carrots leaves to taste 

1 small can corn 2 tablespoons salt 

1 can green beans Pepper to taste 
1/4 cups chopped celery 

Place stew beef in Dutch oven. Cover with water. Bring to boil, then 
reduce heat. Add 1 small chopped onion. Simmer about 1 hour until beef 
is tender. Add remaining onion and next 8 ingredients. Cook 30 minutes. 
Add seasonings and cook slowly for 2 hours or more. This soup is even 
better the second day. 

This is my grandmother and mother 's recipe. My mother made this 

soup often when we were growing up. It tasted especially good 

when we were sick and seemed to insure a hasty recovery. 

Marcy Choate 

VlCHYSSOISE 

3 to 4 cups peeled, sliced potatoes 1 tablespoon dried chicken bouillon 

3 cups sliced yellow onions 1 tablespoon sea salt 

4 cups water 1 cup half-and-half or milk 

Simmer potatoes, onions, water, bouillon and salt. Strain and puree 
vegetables in blender. Save liquid. Add 2 cups or less liquid to vegetables. 
Add cream and more salt. Chill. To serve, garnish with fresh chives. 

This recipe was my mom 's and a summer did not go by without her making 
it often to get us through the long hot days of summertime! 

Kelly Brannon 
Soups and Sandwiches 107 




Aunt Bernice's Chunky Sandwich 
Spread 



3 hard-boiled eggs, chopped 
1 cup pecans or walnuts, 

finely chopped 
% teaspoon salt 
% teaspoon pepper 



8 ounces cream cheese, softened 
'A cup chopped onion 
'A cup chopped green pepper 
3 teaspoons chopped pimiento, 

drained 
3 teaspoons ketchup 

Mix ingredients in order listed. 



This is a wonderful and mysterious spread and makes a beautiful tea 
sandwich. It 'sfun to listen to people trying to guess what is in it. 

Donna Smart 

Minted Cucumber Tea Sandwiches 

Yields 32 Sandwiches 



1 cup mayonnaise 

Vi teaspoon Dijon mustard 

2 tablespoon fresh lemon juice 
3 A cup fresh mint leaves, 

loosely packed 



1 large or 2 small cucumbers, 
peeled and thinly sliced 

16 slices thin white bread, 
crusts trimmed 



In a blender or food processor, combine mayonnaise, mustard, lemon juice 
and mint. Spread each slice of bread with mayonnaise mixture. Arrange an 
even layer of cucumber slices on 8 bread slices. Top each with remaining 
bread slices. Cut each sandwich into quarters. 

These sandwiches were a favorite of Peter Hemy 's and were made for his 
wedding reception. 

Helen PeeiT 



1 08 Soups and Sandwiches 




Pimento 
Cheese 

1 pound New York sharp 

cheese 
1 (4-o/) jar pimentos 
1 (8-oz) jar sweet pickles 
1 medium onion 
3 hard-boiled eggs 
Vi to 1 cup mayonnaise 
Salt to taste 

Put first 5 ingredients in food 
processor. Add mayonnaise 
and salt to taste. Allow 
flavors to blend before 

serving. 

Delightfully different 

sandwich spread. Also good 

as a snack on crackers. 

Kathy Gate/y 



Pimento Cheese 

Yields 2 Cups 



Vi pound extra sharp Cheddar 

cheese, grated 
1 ' •; small jars chopped pimento 

with juice 
Dash of red and black pepper 
2 tablespoons grated onion 



1 Vi teaspoons fresh parsley 

1 teaspoon Worcestershire sauce 

Dash of Cavender's Greek 

seasoning or Tony Chachera 

hot sauce 
Hellmann's mayonnaise 



Mix all ingredients together very well. Add mayonnaise to taste and for 
spreading consistency. 

Bev MacBain 

Ham and Cheese Sandwiches 

Serves Two 



4 slices white bread 

2 slices baked ham 

4 slices Muenster cheese 

legg 

'A cup milk 

Vi teaspoon salt 

% teaspoon pepper 

1 tablespoon margarine 

1 tablespoon oil 



Sauce: 

2 tablespoons margarine 
2 tablespoons flour 
Salt and pepper to taste 
1 tablespoon grated Parmesan 

cheese 
Vi cup milk 
'A cup white wine 



Make sandwiches using 2 slices bread, 1 slice ham and 2 slices cheese per 
sandwich. Mix together egg, 'A cup milk, salt and pepper. Dip sandwiches 
in egg mixture. Brown sandwiches in 1 tablespoon margarine and 1 
tablespoon oil. Remove from pan and place in baking dish. Mix sauce 
ingredients together, adding wine after mixture thickens. Pour sauce over 
sandwiches and broil until bubbly. 

Louise Hull 



Soups and Sandwiches 109 




Champagne 
Mustard 

2/4 ounces dry mustard 

(2 small containers) 
1 cup tarragon vinegar 
3 eggs, beaten 
} A cup sugar 

Mix mustard and vinegar. 
Let stand overnight. Mix 
beaten eggs and sugar and 
add to mustard and vinegar 
mixture. Cook in a double 
boiler at medium heat until 
thick, stirring constantly. 
Refrigerate. 

Chris Kirkland 



Grilled Portabella Mushrooms 

Serves Four 



1 package sliced Portabella 
mushrooms 

Marinade: 
3 ounces extra virgin olive oil 
2 ounces balsamic vinegar 



1 small onion, chopped 

1 clove garlic, chopped 

1 teaspoon fresh basil, chopped 

Salt and pepper to taste 



Mix marinade ingredients together. Place mushrooms in a zip-lock bag, add 
marinade, and let sit for at least 1 hour. Grill 10 to 15 minutes until tender 
or broil in oven. Wonderful as a side dish with steak or in a sandwich. 

This makes a great sandwich with marinated mushrooms, onion slice, Swiss 
cheese, lettuce, tomato, and mayo. Use a toasted hamburger roll. 

Beth Neale 

Portabella Fajitas 



Serves Four 



2 tablespoons olive oil 

1 package sliced Portabella 

mushrooms 
1 green pepper, sliced 
1 medium onion, sliced 
Soft flour tortillas 



Shredded lettuce 
Chopped tomatoes 
Shredded Cheddar cheese 
Sour Cream 
Salsa 



In large skillet, saute mushrooms, green pepper and onion in oil until soft, 
about 5 minutes. Season with salt and pepper. Wrap in warm tortilla with 
shredded lettuce, chopped tomatoes, shredded cheese, sour cream and salsa. 



Easy for lunch! 



Cathy Bradford 



1 Soups and Sandwiches 




Mom's Mayo 

Yields About 1 Cup 

legg 

2 tablespoons fresh lemon 

juice 
Vi teaspoon dry mustard 
Vi teaspoon salt 
Vt to 1 cup vegetable or 

safflower oil, divided 

Put egg, lemon juice, 
mustard, salt, and Va cup oil 
into blender. Blend briefly. 
Continue to add oil by thin 
stream or small amounts to 
mixture until thick. For 
variety add fresh or dried dill 
or dried basil. 

Easy and so simple. 

Fabulous with fresh turkey 

sandwiches. 

Kathy Howe 



Apricot Nut Turkey Salad 
Sandwiches 



Serves Four 



1 Vi cups shredded turkey or 

chicken 
% cup thinly sliced celery 
% cup mayonnaise 

2 tablespoons chopped unsalted 

cashews 
2 tablespoons chopped dried 
apricots 



2 tablespoons green onions 

2 tablespoons raisins 

2 tablespoons plain low-fat yogurt 

% teaspoon salt 

% teaspoon black pepper 

Lettuce leaves 

8 slices pumpernickel bread 



Combine ingredients, except lettuce and bread, in bowl. Mix well. Place a 
lettuce leaf on each of 4 bread slices. Spread l A cup turkey salad over 
lettuce. Top with remaining bread slices. 

Lvnn Banks 



* 



* 



The "Day-Way" 

Serves Two 



4 slices homemade-style white 

bread 
2 slices Swiss cheese 
8 thin slivers red pepper 
2 thin slices onion 



Thinly sliced turkey 
Hot mustard (preferably 

Mr.Mustard) 
Lettuce 
Salt and pepper to taste 



Cover 2 slices of bread with Swiss cheese and lightly toast in toaster oven. 
Spread remaining 2 slices of bread with a thin coat of mustard. Assemble 
sandwiches with remaining ingredients. 



This sandwich is a weekend favorite of my family. 



Day Peery 



Soups and Sandwiches 1 1 1 




Mrs. Pressly's Cream 
Cheese Vegetable Sandwiches 



Yields 3 Dozen Parh> Sandwiches 



8 ounces cream cheese 

Vi cup finely chopped cucumber 

(drain off juice) 
% cup finely chopped celery 
Vi medium onion, grated 



% cup finely chopped green 

pepper 
1 cup grated carrots 
1 to 2 tablespoons mayonnaise 
Salt to taste 



Mix together cream cheese, cucumber, celery, onion, green pepper, carrots 
and mayonnaise. Spread on white or wheat sandwich bread or a 
combination of the two. Cut off crusts and cut into desired shapes. 

These sandwiches are the ultimate summer treat. The Youth Ministry 

Committee and other volunteers made hundreds for Peter and Shawn 

Henry 's wedding reception. 

Helen Peery 

Crab meat Melt-a-Way 



Ser\>es Six 



1 pound crabmeat 

1 jar Old English Cheddar cheese 

% cup butter 



1 to 2 tablespoons mayonnaise 
6 English Muffins, split 



Pick through crabmeat to clean. Mix cheese, butter and mayonnaise until 
smooth. Mix with crabmeat. Spread on Vi English Muffin. Broil for 20 
minutes until bubbly and brown. May be made ahead and frozen if desired. 

Gail Brinn Wilkins 



112 Soups and Sandwiches 




Grilled Salmon Sandwich 

Serves Four 

2 tablespoons dry mustard 4 (6-ounce) salmon fillets 

3 tablespoons brown sugar Salt and freshly ground pepper 
1V4 tablespoons water Vi bunch arugula 

Vi teaspoon soy sauce 4 slices sour dough bread, 

3 teaspoons olive oil, divided crusts trimmed 

To prepare mustard sauce, combine mustard and sugar in a small bowl. Stir 
in water. Add soy sauce and 1 teaspoon olive oil. Set aside. Heat grill 
until very hot. Brush salmon with remaining oil and season with salt and 
pepper. Grill salmon for 5 minutes or until browned. Turn and cook for an 
additional 5 minutes, or to desired doneness. Heat small skillet over 
medium heat and add arugula. Season with salt and pepper and cover. 
Cook until wilted, tossing leaves occasionally, about 1 Vi to 2 minutes. 
Toast bread and place on plates. Top each with wilted arugula and a salmon 
fillet. Drizzle mustard sauce over top of salmon. Serve immediately. 

Flat, wide fillets cut from the tail of the salmon are good selections for this 
open face sandwich. Goes well with cole slaw for a light summer meal. 

Susanne McGuire 

Shrimp Spread for Sandwiches 

Yields I V: Cups 

4 ounces fresh or canned shrimp, 1 hard-boiled egg, finely chopped 
finely chopped 1 teaspoon lemon juice 

Vi cup finely chopped celery Dash of lemon pepper seasoning 

1 bunch green onions with tops, V* cup plus 1 tablespoon 

finely chopped mayonnaise 

Combine all ingredients and mix well. Serve on pumpernickel bread. 

Sloan White 



Soups and Sandwiches 1 1 3 






Lor $25,000 MPPC bought three acres on Burnham Place, between 
Providence and Queens Roads, and renamed it Oxford. When the new pastor, 
Dr. Edgar Gammon, first saw it, he said, "It is afield suitable only for 
growing broom straw." (We wish he could see it now!) MPPC "s first elders 
were Tom Glasgow and Hunter Marshall; the first deacons were Eddie Jones 
and John Tate. Living on Shemvod, Queens and Hopedale, they all could walk 
to church, and they had frequent meetings. Tom Glasgow taught the Men 's 
Bible Class for 15 years, meeting in the Log Hut which had a large fireplace. 
As he paced back and forth, he tossed a page of his lesson into the fire when 
he finished it. One Sunday, "Mr. Tom "pitched his whole notebook into the fire 
and said, "Gentlemen, I won 't be teaching you next Sunday. I have taught you 
all I know." It was a sad time at MPPC when sons of three church officers 
were killed during the first year of World War II: Hunter Marshall, Jr.. Han'ey 
W Moore, Jr., and A. Carl Lee, Jr. 

Harriet Glasgow White 




Children s Choir 



Salads and Dressings 




The Wedding of Harriet Glasgow and Hugh Edward White in 1949 




Soon after our family moved to 
Charlotte in 1940, my father, 
Clarence Mc Arthur, served as 
Superintendent of the Senior 
High Sunday School 
Department. One of his best 
teachers was Maiy Jones, wife 
of our greatly respected 
minister, Jas. A. Jones. Mrs. 
Jones was almost always late 
for Sunday school; so one day 
my father detained her after 
class. "Maty," he said, "1 
blow that with five children you 
are veiy busy on Sunday 
mornings, but could you 
possibly try to get to Sunday 
school on time? " In her always 
gracious manner, she answered, 
"Mac, if I don 't appear dressed 
within an inch of my life, these 
young people just won 't listen to 
me. " She did try to be on time 
more faithfully after that, and I 
can still picture her perched on 
the teacher 's desk, with legs 
crossed, looking always so 
beautiful, and teaching some of 
the most fascinating, memorable 
Sunday school lessons of my 
youth! 

Cassie Broadwav 



Apple Cheese Salad 



Serves Nine 



1 cup hot water 

% cup (6-oz) small red cinnamon 

candies 
1 small package lemon Jello 



8 ounces cream cheese 
Vi cup chopped nuts 
54 cup finely chopped celery 
Vi cup mayonnaise 



1/4 cups unsweetened applesauce Lettuce leaves 

Pour hot water over candies. Stir until dissolved. Add Jello and stir until it 
completely dissolves. Add applesauce. Pour half the mixture into an 8-inch 
square pan. Chill until firm. Blend cream cheese, nuts and celery. Add 
mayonnaise. Spread over firm apple mixture. Add remaining apple 
mixture. Chill until firm. Cut into squares and serve on lettuce leaves. 

A nice accompaniment with Turkey-Ham Casserole Supreme. 

Billie Frazier 

Black Bing Cherry Salad 

Serves Six to Eight 



1 (15-oz) can black Bing or dark 

cherries 
'A cup sherry 
Water 



1 small package cherry Jello 
Vi cup broken or chopped black 
walnuts or pecans 



Drain cherries and save juice. Add juice to sherry. Add water if necessary 
to make 1 cup cold liquid. Stir 1 cup boiling water into gelatin until it is 
completely dissolved. Add the combined juice and sherry and stir to mix. 
Allow this to thicken in the refrigerator. Combine cherries and nuts. When 
gelatin is partly thickened, stir in cherries and nuts. Refrigerate until firm. 
Use a favorite mold if you wish. 

Ruby Paul 



1 1 6 Salads and Dressings 




Frozen 

Cranberry 

Salad 

Sen>es Eight 

1 (16-oz) can cranberry sauce 
1 cup nonfat plain yogurt 
1 (8V2-OZ) can crushed 
pineapple, drained 
Vi cup chopped walnuts 

Blend cranberry sauce with 
yogurt. Fold in pineapple 
and walnuts. Spoon into one 
large mold, individual molds 
or paper lined muffin tins. 
Cover with plastic wrap and 
freeze. 

Very light and easy. 

Carol Crawford 



Polly's Carrot Salad 



2 small packages lemon .kilo 

2 cups boiling water 

1 cup cold water 

4 large carrots, grated 



1 medium can crushed pineapple, 

undrained 
Vi cup finely chopped nuts 



Dissolve Jello in boiling water. Add remaining ingredients and stir well. 
Pour into individual molds and refrigerate until set. 



Harriet Pharr 






Cranberry Salad 



Sen'es Six to Eight 



1 pound fresh cranberries 

1 large package strawberry Jello 

1 cup sugar 

1 cup boiling water 



1 (8-oz) can crushed pineapple, 

undrained 
Juice of 1 orange 
1 cup chopped pecans 



Carefully sort and wash cranberries. Grind finely and set aside. Dissolve 
Jello and sugar in water. Add cranberries and remaining ingredients. Stir 
well. Chill, stirring occasionally until mixture is consistency of unbeaten 
egg white. Spoon mixture into 5-cup mold. Chill until firm. 

This recipe came from a great little cookbook, ' Tis the Season to be 

Cookins . I have taken this salad to a couple of our Fellowship Class 

Christmas parties and have always been asked to share the recipe. 

Erwin Mercer 



Salads and Dressings 1 1 7 




Cranberry Salad 



2 small packages or 1 large package 

cherry or cranberry Jello 
1 cup hot water 
1 cup sugar 
1 pound raw cranberries 



1 or 2 whole apples 

1 whole orange, peeled 

'A cup finely chopped pecans 

1 or 2 stalks celery, finely chopped 

'A cup crushed pineapple, undrained 



Dissolve Jello in hot water and add sugar. Grind cranberries, apples and 
orange. Add pecans, celery and pineapple. Mix together well and chill. 
May be served on lettuce. Variations: Double amount of pecans, use two 
oranges, or adjust amount of sugar ('/> cup - more tart, 2 cups - more sweet). 

Von Clemans, Associate Pastor 

Mandarin Orange Rum Mold 

Sen'es Six to Eight 



2 (11-oz) cans Mandarin oranges 
V/i tablespoons unflavored gelatin 
1 small package vanilla pudding 
mix - regular not instant 



2 cups milk 

2 tablespoons rum flavoring 
Vi cup finely chopped nuts 
1 cup heavy cream, whipped 



Drain orange segments and reserve Vi cup juice. In a saucepan, soak gelatin 
in orange juice for 5 minutes. Stir in pudding mix and milk. Cook, stirring 
until thickened. Cool to lukewarm. Add 1 cup orange segments, reserving 
rest for garnish. Add mm flavoring and nuts. Fold in whipped cream and 
blend carefully. Turn into mold and chill until firm. Unmold on serving 
plate and arrange remaining orange segments on top and around base. 

/ have served this salad for bridge club. Thanksgiving and Christmas. 
This is one of the few gelatin salads that men like. 

Mildred Hoke Pittman 



1 8 Salads and Dressings 




Orange 
Bavarois 

Serves Six 

Juice of 3 oranges 

Juice of 1 lemon 

2 tablespoons sugar 

1 envelope plain gelatin 

1 cup heavy cream, whipped 

Mix juices (2 cups), sugar, 
and gelatin in saucepan. 
Cook over low heat, stirring 
until gelatin dissolves. Cool 
until thick. Blend whipped 
cream into mixture. Spoon 
into serving dishes. 
Refrigerate until firm. 

Ann Thomas 



Mandarin Orange Salad 



Senses Six 



1 large package orange Jello 
8 ounces light sour cream 
l A cup chopped pecans 



1 (8-oz) can crushed pineapple 
1 (8-oz) can mandarin oranges 
Water or orange juice 



Drain fruit, reserving juice. Add water or orange juice to reserved fruit 
juices to make 1 l A cups liquid. Bring liquid to a boil. Add Jello to liquid 
and stir until dissolved. Add sour cream and continue stirring until it 
thickens. Then add pecans, pineapple and mandarin oranges. Mix 
thoroughly and pour into mold. Refrigerate overnight. 

Lina was an active member of Myers Park Presbyterian Church. Her 

family submitted this recipe that Lina had selected for the cookbook before 

her death in July 2000. 

Lina Hendley Fair McGwier 

Strawberry Pretzel Salad 



Topping: 

1 large package strawberry Jello 

2 cups boiling water 

2 (10-oz) packages frozen 
strawberries, thawed 



Crust: 

2 cups crushed pretzels 

Va cup melted margarine 

4 tablespoons sugar 
Middle layer: 

8 ounces cream cheese, softened 

1 cup sugar 

2 cups Cool Whip 



Mix crust ingredients and press into 9x1 3-inch pan. Bake at 400 degrees 
for 8 minutes. Mix cream cheese and sugar. Fold in Cool Whip. Spread on 
cooled crust. Mix Jello with boiling water and stir until dissolved. Stir in 
strawberries. Chill until syrupy. Pour over middle layer and chill until set. 

This has become a "must" for traditional holiday dinners. 

Charlene Smith 



Salads and Dressings 1 1 9 




Mother's aspic was a special 
part of holidays and company 
dinners. She always took it 
to covered dish dinners at 
their Carlton condo parties, 
and Dad continued to take it 
after her death. He had me 
make it several times for him 
and then, much to everyone 's 
surprise, he learned to make 
it himself and was so proud! 

Bettv Dale Presslv Archer 



Barbecue Salad 

Serves Eight to Twelve 



2 small packages lemon or 

orange Jello 
2Vi cups hot water 

2 (8-oz) cans tomato sauce 

3 tablespoons vinegar 

2 teaspoons Worcestershire sauce 



1 teaspoon salt 

2 teaspoons horseradish 
Dash pepper 

Celery seeds 
Parsley flakes 



Dissolve the gelatin in hot water. Add tomato sauce and other ingredients. 
Blend. Pour into molds or a 9x9-inch baking dish, and chill until firm. 
Place on crisp salad greens and serve with mayonnaise. 

This is a tried and true recipe from Betty Feezor. popular hostess of a 

WBTV show for 24 years. I have added things that she said would make it 

spicier, and I have doubled the amount to yield 8 to 12 servings. Betty 

called this a very economical salad; I call it a shocking tomato aspic. 

Rebecca Schenck 

MeMe's Tomato Aspic 

Yields One (9-inch) Ring Mold 



1 large can tomato juice 
1 large onion, quartered 
3 stalks celery, with leaf tips 

1 teaspoon whole cloves 

2 teaspoons vinegar 



Juice of Vi lemon 

■4 cup water 

Salt and pepper to taste 

l A teaspoon Worcestershire sauce 

3 small packages lemon Jello 



In a large saucepan, combine tomato juice, onion quarters, cloves, vinegar, 
lemon juice and water. Add salt, pepper and Worcestershire sauce. Bring 
to a boil, reduce heat and simmer 20 minutes. Strain mixture through fine 
sieve, removing cloves and vegetables. Add hot water to mixture if 
necessary to make 5Vi cups, and then add Jello. Stir thoroughly until Jello 
is thoroughly dissolved. Pour into ring mold or individual molds. 

Bettv Dale Presslv Archer 



1 20 Salads and Dressings 




Tomato Aspic 

1 (46-oz) can V-8 juice 2 or 3 bay leaves 

V/i tablespoons chopped onion 3 envelopes Knox gelatin 

% teaspoon celery seed Water 

Ground cloves (equivalent Vegetables: 

of about 5 whole cloves) % cup chopped celery 

2'/2 teaspoons salt % cup chopped bell pepper 

VA teaspoons sugar % cup chopped green onions, 

Healthy dash of Tabasco sauce tops and bottoms 

Freshly ground black pepper Vi cup chopped cucumber 

Celery tops with leaves 54 cup thinly sliced green olives 

In a saucepan, combine first 10 ingredients and bring to boil. Reduce heat 
and simmer 10 to 15 minutes. Remove from heat and remove celery tops 
and bay leaves. While juice mixture is heating, put gelatin in small bowl 
and pour Vt cup of cold water over it. Let stand a few minutes; pour 3 A cup 
boiling water over moistened gelatin. Stir until thoroughly dissolved. 
Combine gelatin and juice mixture and stir well. Pour mixture into a 9x1 1- 
inch glass baking dish and refrigerate. Check mixture occasionally and, 
when it begins to thicken, stir in at least 3 cups of the finely chopped or 
sliced vegetables. Refrigerate until firm. When ready to serve, cut into 
squares and top with a small dollop of mayonnaise and a slice of olive. 
Cover dish with plastic wrap and it will keep in the refrigerator for 3 or 4 
days without drying out. 

This salad is a winner. It is well worth the time required to make it. 
Without the Tabasco and black pepper, the taste will be flat. 

McDaniel (Mac) Jackson 

*i* *i* *i* *i* t 



Salads and Dressings 1 2 1 




Marinated 
asparagus 

Serves Four to Eight 

Vi cup granulated sugar 
'A cup apple cider vinegar 
l A cup vegetable oil 
2 cans whole asparagus 
spears, drained 

In a 1 -quart saucepan, heat 
vegetable oil and vinegar. 
When warm, add sugar, 
stirring until dissolved. 
Remove from heat and pour 
over asparagus. Store in 
refrigerator at least 1 hour or 
up to 3 days. 

Dormie Dougherty 



Broccoli Salad 



Serves Ten to Twelve 



2 bunches broccoli (8 cups florets) 
10 slices bacon, cooked and 

crumbled 
1 large red onion 
Vi cup dark raisins 



1 cup mayonnaise 
% cup sugar 

2 tablespoons cider vinegar 

Vi cup sunflower seeds, toasted 



Cut broccoli florets into bite-size pieces. Slice onion lengthwise and then 
into julienne strips. Combine broccoli, onion strips, raisins and crumbled 
bacon. Whisk together mayonnaise, sugar and vinegar. Combine dressing 
with broccoli mixture. Fold in sunflower seeds. Refrigerate at least 2 hours 
before serving. 

This is a family favorite. Everyone always wants this recipe. 

Jean Muhleman 

Broccoli and Cauliflower Salad 



Serves Eight 



1 package Ranch dressing 
1 bunch fresh broccoli, cut in 

florets 
1 head fresh cauliflower, cut in 

sections 



1 can sliced water chestnuts 
4 hard-boiled eggs, chopped 
1 pound bacon, cooked and 
crumbled 



Mix Ranch dressing according to package directions. Be sure to let 
dressing "set up" before you stir into other ingredients. Mix together 
broccoli, cauliflower and water chestnuts. Add dressing. Just before 
serving, add crumbled bacon and eggs. 

Melinda Finch Adkins 



1 22 Salads and Dressings 




Marinated 
Broccoli 

3 bunches broccoli 
1 cup cider vinegar 
1 tablespoon sugar 
1 tablespoon dill 
VA teaspoons salt 
1 teaspoon pepper 
1 clove garlic, minced 
V/i cups vegetable oil 

Cut broccoli into bite-size 
pieces. Mix remaining 
ingredients well and pour 
over broccoli. Cover and 
refrigerate for 24 hours, 
basting occasionally. Drain 
and serve. 

Doris Petersen 



Fresh Corn Salad 



3 cups cooked corn (6 ears) 

1 large onion, chopped 

2 medium zucchini, cubed 

1 bunch green onions, sliced 
1 red pepper, chopped 
1 green pepper, chopped 
Vt cup minced fresh parsley 
1 clove garlic, minced 



'A teaspoon salt 
% teaspoon pepper 
2 teaspoons sugar 

1 teaspoon ground cumin 

2 teaspoons Dijon mustard 
Vi teaspoon hot sauce 

Vi cup vegetable oil 
% cup white vinegar 



Cook corn and remove from cob. Combine corn and next 6 ingredients. 
Set aside. Combine garlic and remaining ingredients to make marinade. 
Toss with corn mixture. Chill until ready to serve. 



// is better to make this a day ahead. 

CORNBREAD SALAD 



Kim LeNeave 



1 box Jiffy cornbread mix, 
cooked, cooled and crumbled 

1 bell pepper, chopped 

1 onion, chopped 

1 can pinto beans, rinsed and 
drained 

Vi cup bacon bits 



3 A cup sweet pickles, drained, 

reserving juice 
1 small can whole kernel corn 
Vi cup grated cheese 

1 cup mayonnaise 

2 tablespoons sugar 
1 tomato, chopped 



Combine first 8 ingredients. Mix together mayonnaise, l A cup pickle juice 
and sugar. When ready to serve, pour dressing over all. Garnish with 
chopped tomato. 

Porter Hayes, staff 



Salads and Dressings 1 23 




Festive Cornbread Salad 



Sen'es Eight to Ten 



2 boxes Jiffy cornbread mix 

2 tablespoons sugar 

1 (11-oz) can Green Giant 

Mexicorn 
% cup chopped pecans 
3 A cup chopped green onions 



2 celery stalks, chopped 
1 large red pepper, chopped 

1 (4-oz) jar chopped pimentos 

2 large tomatoes, diced 

Wi cups mayonnaise (more or 
less to taste) 



Prepare cornbread mix according to package directions. Add sugar and 
corn. Spoon into muffin tin. Bake as directed and cool. Crumble 
cornbread in bowl. Add remaining ingredients and stir well. Chill about 2 
to 3 hours before serving. 

/ keep 2 muffins aside and crumble into salad just before serving. 

Janet Allen 

Baked Goat Cheese Salad 



Serves Four 



4 slices fresh goat cheese, Vi inch 

thick 
Vz cup olive oil 
Sprig of fresh thyme 



% cup finely sifted bread crumbs 
1 teaspoon dried thyme 
Lettuce leaves 
Vinaigrette dressing 



Marinate goat cheese in olive oil with thyme sprig overnight. Mix bread 
crumbs with dried thyme. Dredge cheese slices in breadcrumbs, covering 
well. Place on baking sheet and bake at 400 degrees for 5 minutes until 
cheese starts to bubble. Toss lettuce with vinaigrette dressing of your 
choice and place on salad plates. Lay goat cheese slices on top. Serve 
immediately. 

Puukin Brookshire 



1 24 Salads and Dressings 




Caesar Salad 

1 head Romaine lettuce 
Large seasoned Caesar 

croutons 
Parmesan cheese, freshly 

grated 
Dressing: 

2 or 3 cloves garlic, minced 

'A cup olive oil 

'/> cup red wine vinegar 

1 heaping teaspoon grainy 
brown mustard 

Juice of Vi lemon 

Wash lettuce and set aside. 
Rub minced garlic around 
salad bowl. Combine olive 
oil, vinegar, mustard and 
lemon juice and mix 
thoroughly. Combine lettuce 
and croutons in bowl with 
garlic. Add dressing, toss 
well and sprinkle with 
Parmesan to taste. 

Stacey Chapman 



Bok Choy Salad 



1 stalk Bok Choy or Napa 

cabbage, chopped 
1 bunch scallions, chopped 

1 can sliced water chestnuts, 

drained 

2 packages Ramen noodles 

(discard spice packet) 



Vi cup raw sunflower seeds 
Vi cup slivered almonds 
Dressing: 

'A cup Canola oil 

'A cup cider vinegar 

'A cup sugar 

2 tablespoons lite soy sauce 



Combine cabbage, scallions and water chestnuts in salad bowl. Roast 
noodles, sunflower seeds and slivered almonds on baking sheet sprayed 
with Pam. Mix dressing ingredients and pour over salad mixture. Marinate 
for 1 hour. Add roasted ingredients just before serving. 

Easy! I make this salad for nearly every get-together and always 

have requests for the recipe. You can roast the noodle mixture 

and make the dressing in advance. 



Cindy Vaughn 






Crunchy Cabbage Salad 



Serves Six to Eight 



Vi head cabbage, shredded 
4 green onions, sliced 

1 package chicken-flavored 

Ramen noodles, crushed 
Vi cup slivered almonds, toasted 

2 tablespoons sesame seeds, 

toasted 



Dressing: 
Vi package chicken seasoning 

from noodles 
l A cup vinegar 
2 tablespoons sugar 
1 teaspoon salt 
Vz cup oil 
Vi teaspoon pepper 



Mix cabbage and onions together. Thoroughly blend dressing ingredients. 
Toss dressing with cabbage and refrigerate. Before serving, add noodles, 
almonds and sesame seeds and toss together. 

Man' Kellv 



Salads and Dressings 125 



My memories of 1941 include 
getting in a mudball fight at age 
11 with the likes of Martin 
Waters, John Wilson and 
Freeman Jones, all age 14, at 
the site of the first MP PC 
addition (Education Building), 
and a resulting injured eye with 
a stay in Charlotte Eye, Ear, 
Nose & Throat Hospital for a 
few days. We Pioneer "men " 
(grades 7-9) discovered that by 
sliding our leather-soled shoes 
on the tightly woven synthetic 
carpet in the hall of the new 
building, we could become 
"electrified" and release a 
spark by touching the ear lobe 
of a friend or unsuspecting 
female. We learned of an attack 
on our country on December 7, 
1941, and later I learned that 
the baptism of Martha 
McDonald after church that 
same Sunday was attended by 
one Lillian ( "Dee Dee") 
Lineberger. Too bad I didn 't 
know her ear was available. 
Prior to 1942: Wednesday night 
prayer meetings in the Hut - 
zzzzzz! Reciting the Shorter 
Catechism to Mr. Tom Glasgow 
was scary! And I remember Mr. 
Charlie Ross counting the roll 
and the money from Sunday 
school in the open office behind 
the sanctuaiy. 

H. W. ("Peter") McKay, Jr. 



Caesar Salad 



Serves Six 



2 large heads Romaine lettuce 

2 cloves garlic, minced 

4 anchovy fillets, drained and 

chopped finely 
l A teaspoon oil from anchovy can 
1 large pasteurized egg at room 

temperature 
4 tablespoons fresh lemon juice 



l A cup olive oil 

2 teaspoons Worcestershire sauce 

2 teaspoons prepared mustard 

(optional) 
1 cup freshly grated Parmesan 

cheese 
Freshly ground pepper to taste 
3 A cup croutons 



Wash and drain lettuce and tear into bite-size pieces. In large salad bowl, 
mix the garlic with anchovies until it makes a paste. Add anchovy oil. In 
small bowl, beat egg and add lemon juice. Worcestershire sauce, olive oil 
and mustard. Mix well and add to anchovy mixture in salad bowl. Cover 
bowl and let dressing stand at room temperature. To serve, add lettuce to 
salad bowl and toss with dressing. Add cheese, pepper and croutons and 
toss thoroughly. 

This salad is the one our kids all love to have Tim make 
whenever they come home. 

Margaret and Tim Croft, Former Pastor 



126 Salads and Dressings 




My cousin, Letty McDonald 
Stoneman, and 1 were baptized 
at Myers Park Presbyterian 
Church after the worship 
sen'ice on December 7, 1941, 
about the same time that Pearl 
Harbor was being bombed. Of 
course, we don't "remember" 
much about it, but we have been 
told that people were hurrying 
out of the church to listen to the 
news on their car radios! 

Martha McDonald Robinson 



Green Pea Salad 



1 head lettuce, torn into pieces 
V> cup sugar or 5 packages of 

Sweet 'n Low 
6 hard-boiled eggs, sliced 
1 cup frozen green peas, thawed 

1 cup mayonnaise 

2 cups grated Swiss cheese 



1 pound bacon, cooked and 

crumbled 
1 ounce blue cheese, crumbled 
Salt and pepper 
Paprika 
Sliced purple onion (optional) 



Place lettuce in glass salad bowl or large glass shallow baking dish. 
Sprinkle with sugar or Sweet 'n Low. Top with sliced eggs and sprinkle 
with salt and pepper to taste. Add green peas and cover all with half of the 
mayonnaise. Top with Swiss cheese, crumbled bacon, and blue cheese. 
Spread remaining mayonnaise over all, covering top to edges. Sprinkle 
with paprika and decorate with slices of purple onion, if desired. Cover 
with plastic wrap and refrigerate overnight or until chilled. 

Becky Mauney 

Salad with Apple and Blue Cheese 

Sen'es Six 



Lettuce - use a variety - the 
equivalent of 1 large head 

4 ounces blue cheese, crumbled 

2 large Granny Smith apples, 
thinly sliced 

8 spring onions, thinly sliced 



'A cup pine nuts, toasted 

Dressing: 

% cup raspberry vinegar 
2 tablespoons maple syrup 
Vi cup oil 



Mix salad ingredients in large salad bowl. Combine dressing ingredients in 
blender. Pour dressing over salad and toss gently when ready to serve. 

Betty Cowden 



Salads and Dressings 127 




Red Leaf and Pear Salad 



Serves Six 



1 head red leaf lettuce, torn 

1 to 1 'A ripe red pears 

'/2 cup pine nuts, toasted 

Vi cup Feta cheese, crumbled 

Vi cup broccoli, cut in small pieces 

Croutons 



Dressing: 

Yz cup raspberry vinegar 

Vi cup sugar 

Vi cup vegetable oil 

1 tablespoon Dijon mustard 

1 tablespoon celery seed 

1 teaspoon salt 



Combine dressing ingredients and mix well. Store in jar in refrigerator 
(keeps 1 to 2 weeks). Tear lettuce into bite-size pieces and put in large 
salad bowl. Add broccoli pieces, chopped pears, and other salad 
ingredients. Add dressing to taste. Toss and serve. 



Favorite salad ever! 

Seven Layer Salad 



Jeanie Fox 



Serves Six or More 



Vi to 1 head of lettuce, cut up 

Vt cup sliced celery 

1 package frozen garden peas, 

thawed on paper towels 
6 hard-boiled eggs, chopped 



8 slices bacon, cooked and 

crumbled 
Purple onion, sliced 
Hellmann's mayonnaise 
Swiss cheese, grated 



Layer first 5 ingredients in large glass salad bowl. End with another layer 
of lettuce. Top with sliced onion. Spread mayonnaise to completely cover 
top. Sprinkle grated cheese over top. Refrigerate overnight for seasoning. 



Great for luncheons, parties or family picnics. 



Bee Hubbard 



1 28 Salads and Dressings 




Spinach Salad 

Serves Ten 

Vz cup sour cream 

% cup sugar 

2 tablespoons vinegar 

2 tablespoons horseradish 

Vi teaspoon dry mustard 

'A teaspoon salt 

1 (10-oz) package fresh 

spinach, washed and 

drained 
12 ounces small curd 

cottage cheese 
'A. cup chopped pecans 

Blend sour cream, sugar, 
vinegar, horseradish, dry 
mustard and salt with mixer. 
Fold spinach, cottage cheese 
and chopped pecans into 
dressing. 

Nancy Ellis 



Spinach Salad 

Serves Eight 



2 bunches spinach 

Vi pound bacon, cooked and 

crumbled 
Vi cup water chestnuts 
2 tablespoons sugar 
Vi teaspoon salt 



Vi teaspoon dry mustard 
1/4 teaspoons onion juice 

2 teaspoons lemon juice 

3 tablespoon cider vinegar 
'A. cup salad oil 



Wash spinach, trim and break into pieces. Wrap in dishtowel and crisp 
overnight in refrigerator. Make dressing by combining sugar, salt, dry 
mustard, onion juice, lemon juice, vinegar and salad oil. Mix well. Add 
water chestnuts and let marinate until ready to serve. When ready to serve, 
sprinkle bacon over spinach and toss lightly with dressing. 



Joyce Mclntyre 






Spinach Salad and Dressing 

Serves Six to Eight 



2 tablespoons white wine vinegar 

1 tablespoon vermouth 

2 teaspoons Dijon mustard 
1 teaspoon soy sauce 

54 teaspoon curry powder 

Vi teaspoon sugar 

V'j teaspoon salt 

'A teaspoon freshly ground pepper 

Vi cup salad oil 



1 (o 1 "j pounds spinach 
Optional: 

1 green apple, diced 

'A cup dry roasted Spanish 

peanuts 
Vi cup golden raisins 
1 bunch scullions, chopped 
1 tablespoon sesame seeds, 
toasted 



Combine first ten ingredients in ajar and shake well to form dressing. Toss 
with spinach and any or all of the optional ingredients. 



Veiy different and delicious. 



Kathv Southerland 



Salads and Dressings 129 




One Sunday several years 
ago, we had already placed the 
sacraments on the cloth-covered 
table when I noticed several big 
wrinkles on the front of the 
cloth. I did some last minute 
touch-up with an iron, then 
unplugged it, but in my haste 
forgot to take it away. 
Hopefully, very few people in 
the congregation noticed it, but 
during the service I could see 
the iron standing near the 
lectern. 

Bev MacBain 



Deviled Eggs 



Yields 12 Egg Halves 



6 hard-boiled eggs 

Vt cup Hellmann's mayonnaise 

1 to lVz teaspoons prepared 

mustard or Durkee's Sauce 
Vz teaspoon salt 
Dash of pepper 



1 teaspoon cider vinegar (optional) 
Vi teaspoon sweet pickle juice 

(optional) 
54 dash cayenne pepper (optional) 
Olives or paprika for garnish 



Cut cooked eggs in half. Remove yolks and mash well. Mix with 
mayonnaise, mustard, salt, pepper. Add cayenne pepper, vinegar and pickle 
juice, if desired. Put yolk mixture in egg whites. Refrigerate until ready to 
serve. Garnish with olives or paprika. 

Bev MacBain 

Church Picnic Potato Salad 

Sen>es Sixteen to Twenty 



6 to 8 large red potatoes, cooked, 

peeled, and cubed 
5 hard-boiled eggs, chopped 
5 green onions, finely chopped 
2 tablespoons parsley, finely 

chopped 

2 stalks celery, finely chopped 

3 tablespoons sweet pickle relish 



5 strips bacon, cooked and 

crumbled 
2 tablespoons prepared mustard 
1 tablespoon vinegar 
1 teaspoon celery seed 
1 teaspoon salt 
1 cup mayonnaise 



Boil potatoes in skins until tender. Cool in refrigerator several hours and 
then peel and cut in cubes. Mix potatoes with remaining ingredients in a 
large bowl and refrigerate. 

My sister and I love to make this recipe for church picnics and 
family get-togethers. It 's the best! 

Linda Wallace 



1 30 Salads and Dressings 




Mama's Potato Salad 

Serves Eight 



6 large potatoes, peeled and diced 

2 cups finely chopped celery 

1 large onion, diced 

Salt to taste 

Oil and vinegar dressing 



1 to l'/i cups I lellniann's Light 

mayonnaise 
3 teaspoons celery seed 
Parsley for garnish 



Boil potatoes in salted water until tender. Drain well and put in large bowl. 
Add celery, onion, and salt to taste. Mix well. Toss with just enough oil 
and vinegar dressing to moisten. Cover and refrigerate overnight. When 
ready to serve, stir in mayonnaise and celery seed. Garnish with parsley. 



All time favorite! 



Bev MacBain 






Basil Pasta Salad 



Serves Six to Eight 



8 ounces cheese tortellini, green 
8 ounces cheese tortellini, white 
1 dozen cherry tomatoes, halved 
1 (16-0/.) can sliced black olives 

1 cup pine nuts, toasted 

2 cups fresh broccoli florets 

1 cup mozzarella, finely cubed 



Marinade: 

Vi cup vegetable or Canola oil 
Vi cup red wine vinegar 
Vi cup Parmesan cheese 
Vi cup fresh or 3 tablespoons 

dried basil 
1 dash Worcestershire sauce 
1 dash garlic powder 
Salt and pepper to taste 



Cook pasta according to package directions. While pasta cooks, make 
marinade in blender. Pour over pasta while warm. Cool before adding 
other ingredients, especially cheese and broccoli. Can serve warm, but best 
when cold. 

/ like dried tortellini (boxed) better than frozen. 

Julie Tucker 
Salads and Dressings 1 3 1 




My first memories ofMPPC are 
of the Married Couples Forum. 
Those great monthly gatherings 
provided a wonderful way to 
make friends. The food was 
delicious, and the programs 
were stimulating. The ones I 
liked best were when Jas. A. 
Jones (MPPC), Charles E. S. 
Kraemer (First Presbyterian) 
and Warner Hall (Covenant) 
got together to teach but mostly 
entertained us. Eleanor Belk 
would go around the tables and 
call everyone by name, even if 
she had met them for the first 
time that night. I was on my 
way to one of those dinners 
when I had to go to the hospital 
instead to have my first child. 
Bill. 

Marilvn Ranson 



Linguini Salad 

Serves Six to Eight 



1 pound linguini pasta, cooked 

and drained 
1 medium onion, chopped 
1 medium cucumber, chopped 
1 pint grape tomatoes 



2 (4-oz) cans sliced black olives, 

drained 
4 ounces Feta cheese, crumbled 
Vi bottle Salad Supreme seasoning 
14 ounces Italian salad dressing 



Mix all ingredients in large bowl. Cover and chill until serving time. 

Pat Blount 

Marcia's Rice 

Serves Eight to Ten 



8 cups (2 pounds) orzo, cooked 

according to package directions 
Frozen green peas, thawed 
1 small can sliced black olives 
l A cup fresh parsley, chopped 
Vt cup fresh dill, chopped 



Green onions, red pepper, and 

green pepper, diced 
'A cup currants 
Salt and pepper to taste 
Vinaigrette Dressing (below) 



Mix hot orzo with vinaigrette dressing of your choice. Add all other 
ingredients and chill. 



Vinaigrette Dressing 



Balsamic vinegar 

Olive oil 

Salt and pepper to taste 



% teaspoon spicy brown mustard 

Paprika to taste 

Dash of sugar (optional) 



Mix together equal parts balsamic vinegar and olive oil. Add salt, pepper, 
mustard and paprika to taste. Add sugar if desired. Mix well. 

Wendy Kennev 



132 Salads and Dressings 




A fond memory I have of the 
1950s in our church is the 
monthly "Young Married 
Couples Forum " arid dinner. 
We met in the Panel Room on 
the lower level of the main 
church building with usually 
about 125 members present. 
We had excellent speakers, 
great fellowship and wonderful 
food— Magnolia 's hot rolls were 
outstanding. The highlight of 
the evening may have been 
when Eleanor Belk stood up and 
introduced everyone, never 
missing a single name. Miss 
Eleanor had a special talent for 
this and was a truly special 
lady. 

Stewart Peery, Sr. 



Curried Rice Salad 



1 package chicken-flavored rice 
1 (12-oz) jar marinated artichoke 

hearts, chopped 
4 green spring onions, chopped 
12 pimento olives, thinly sliced 



1 small can mushrooms, drained 
% teaspoon curry powder 
'A cup mayonnaise 
Salt and pepper to taste 



Cook rice, omitting butter. Cool rice. Drain artichoke hearts, reserving 
marinade. Add mayonnaise and curry powder to marinade. Add onions, 
olives, mushrooms and chopped artichoke hearts to rice. Add marinade to 
rice mixture and refrigerate overnight. 

Great with ham or fried chicken. 
Wonderful for picnics or covered dish dinners. 



Elsie Barnhardt 



Lynn's Rice Salad 



Serves Six 



1 cup cooked rice, chilled 

2 tomatoes, peeled 

1 Yi cups green peas, cooked 
1 can artichoke hearts, chopped 
1 green pepper, chopped 



V* cup green onions, chopped 
Vi cup mayonnaise 
1 tablespoon dried basil 
1 tablespoon dried mint 
Salt and pepper to taste 



Squeeze tomatoes, reserving liquid. Cut tomatoes in cubes. Combine 
chilled rice, cubed tomatoes, peas, chopped artichoke hearts, green pepper 
and onions. Stir together tomato juice and mayonnaise. Stir into rice 
mixture and add spices. Serve chilled. 

Jan Swetenburg 



Salads and Dressings 1 33 




As a young girl sitting with my 
family in church one Sunday, I 
became attached to a deacon. 
Wlten Mr. Everett Bierman 
leaned over me to pass the 
collection plate, a button on his 
coat got caught in my long, red 
hair. Receiving the offering was 
held up while we all worked on 
the disentanglement. 

Shirley White 



Broccoli Slaw 



2 cups grated broccoli 

1 carrot, grated 

Purple cabbage, grated 

'A cup raisins 

Lemon juice, small amount 

'A cup mayonnaise 



1 54 tablespoons milk 
2 tablespoons lemon juice 
'A teaspoon sugar 
54 teaspoon celery salt 
1 teaspoon dried parsley 
54 teaspoon dried tarragon 



Combine grated broccoli and carrot. Add small amount of grated purple 
cabbage for color. Soak raisins in hot water and a little lemon juice. 
Combine remaining ingredients to make dressing. Mix well with whisk or 
beater. Add dressing to broccoli mixture. Refrigerate 3 hours or more. 



Louise Smith 



Cole Slaw 



Serves Ten to Twelve 






1 large head white cabbage 

1 large onion 

1 large green pepper 

1 cup sugar 

1 .i cup salad oil 



1 cup vinegar 
1 teaspoon dry mustard 
1 teaspoon celery seed 
1 tablespoon salt 



Shred or thinly slice cabbage in large non-metal bowl. Shred or thinly slice 
onion and pepper. Put on top of cabbage. Sprinkle sugar over all to cover 
entire top. Do not stir. Put salad oil, vinegar and dry seasonings in small 
saucepan and bring to boil. Pour heated mixture over cabbage, onion, green 
pepper and sugar. Do not stir. Cover and refrigerate at least 4 hours, 
preferably overnight. Keeps for 2 weeks in refrigerator. Delicious! 

For years I 've taken my slaw to many covered dish picnics or dinners at 
church. I always take home an empty bowl! 

Bev MacBa'm 



1 34 Salads and Dressings 




Oriental Broccoli Slaw 

Serves Six to Eight 

1 (16-oz) package broccoli slaw !/ 2 cup vegetable oil 

4 green onions, sliced 3 tablespoons sugar 

'A cup slivered almonds, toasted 3 tablespoons white wine vinegar 

1 package Oriental Ramen noodle 1 cup broccoli florets, chopped 
soup 

Mix together broccoli slaw, green onions, almonds, crushed noodles and 
broccoli florets. Use seasoning packet from noodle soup and mix with oil, 
sugar and vinegar. Pour over vegetable mix and toss well. Keeps well in 
refrigerator for several days. 

Rita Vandiver 

Lucy's Vinegar Cole Slaw 

Small head of cabbage (3 pounds) 1 teaspoon salt 

1 cup sugar ' > cup chopped onion 

1 cup vinegar % cup chopped green pepper 

1 teaspoon celery seed 'A cup chopped red pepper 

1 teaspoon mustard seed 

Shred cabbage. Set aside. Heat sugar and vinegar over low heat, stirring 
until sugar is dissolved. Let cool. When cool, add all remaining ingredients 
and mix well. Pour over cabbage and mix again. Put in container, cover and 
store in refrigerator. Let stand a few hours before serving. Improves in 
flavor and crispness after a few days. 

When we visited Lucy, my husband's grandmother, in Albemarle, NC, 

we always took her to get barbeque, but we never bought slaw. 

Hers was the best! 

Betsy Gantt 



Salads and Dressings 1 35 



Eleanor Belk planned so many 
activities for the youth in the 
1940s, thinking that keeping us 
busy would keep us out of 
trouble. During the summer 
months, we were constantly at 
the church playing sports, going 
on hayrides, swimming, etc. We 
even put on Gilbert and Sullivan 
Operettas under the direction of 
Jim Sutcliffe. The performances 
were outstanding, we thought, 
and were well attended by 
church members. Miss Belk 
was also in charge of the young 
adults, and MPPC was the 
place to be on Sunday evenings. 
There would be as many as 90 
in attendance, and Miss Belk 
could go around the room and 
call all their names. She saw to 
it that we had interesting 
speakers and events. MPPC 
was also the place to be on 
Wednesday nights for family 
dinners in the fellowship hall, 
now classrooms under the 
Chapel. I helped my mother, 
Louise Hill, set the tables with 
fresh white cloths and napkins. 
Mother and her dear friend, 
Beth Cobb Hough, served as 
Pastor's Aids for Dr. James A. 
Jones. For over ten years, they 
called on every new member of 
the church (when membership 
was under 1 ,000). MPPC has 
been an extended family for us 
and a constant source of 
strength. 

Mary Lou Lindsev 



Del's Marinated Vegetable Salad 

Serves Eight to Ten 



1 (15-oz) can small early green 
peas, drained 

1 (15-oz) can small lima beans, 
drained 

2 (15-oz) cans French cut green 

beans, drained 
2 (15-oz) cans shoe peg corn, 
drained 



1 (8-oz) can slice water chestnuts, 
drained 

2 cups sliced celery 

1 medium jar pimento, drained 
Marinade: 

% cup vegetable oil 

% cup white vinegar 

Vi cup sugar 



Mix marinade ingredients until well blended. Layer, in order, vegetables in 
glass bowl starting with peas and ending with pimento. Pour marinade 
evenly over vegetables. Marinate 24 hours in refrigerator. 

Easy and delicious. Great for buffets and potluck dinners. Keeps well in 
refrigerator for several days. 

Thelma Wilson 

Scandinavian Salad 



1 cup white vinegar 
% cup sugar 
Vi cup salad oil 
Salt and pepper to taste 
1 (14V2 -oz) can French style 
green beans 



1 (15-oz) can tiny green peas 
14 ounces pimento 
1 stalk celery, chopped 

1 green pepper, chopped 

2 medium onions, chopped 
Vi head cauliflower, chopped 






Mix vinegar, sugar, salad oil, salt and pepper to make marinade. Stir well. 
Drain green beans, peas and pimento and add to marinade. Add celery, 
pepper, onion and cauliflower. Stir well Marinate overnight. 



/ sometimes omit the green pepper and pimento. 



Mae Leitch 



1 36 Salads and Dressings 




House Party Bean Salad 

Serves Twelve 



1 (16-oz) can black beans 
1 (16-oz) can white beans 
1 (16-oz) can red beans 
1 (16-oz) can lima beans 

1 cup fresh chopped tomato 
Vi cup finely chopped parsley 
'A. cup thinly sliced stallions 

2 cloves garlic, minced 



1 tablespoon finely chopped fresh 
thyme, or 1 teaspoon dried 

Vinaigrette Dressing: 

% cup olive or vegetable oil 
% cup white wine vinegar 
1 teaspoon sugar 
1 teaspoon Dijon mustard 



Place beans in colander and rinse under cold water. Drain well. Add all 
remaining ingredients, including vinaigrette dressing, and toss well. Cover 
and refrigerate. Vinaigrette Dressing: Mix all ingredients until well 
blended. Use right away or refrigerate in a tightly covered jar. 

Can be made 2 days ahead and refrigerated, but is best served 
at room temperature. 

Cornelia Harbison 

Tarragon Tomatoes 



6 tomatoes, sliced 

% cup oil 

% cup tarragon vinegar 

Thyme, dried or fresh, to taste 



1 teaspoon salt 

14 teaspoon pepper 

2 cucumbers, sliced (optional) 

1 medium onion, sliced (optional) 



Place tomatoes in a dish. Mix dressing ingredients and pour over tomatoes. 
Add cucumbers and onions if desired. Refrigerate. May be marinated 
overnight. Remove from liquid and serve as a side dish or on a salad. 

This is a dish my mother-in-law, Lib Harkey, always serves at family get- 
togethers. We love the taste of tomatoes, cucumbers and onions combined. 

Johanna Harkey 



Salads and Dressings 137 




A postcard in my scrapbook is 
signed by Eleanor Belk and 
addressed by hand to "Miss 
Rebecca Scholl, 739 Providence 
Rd., City. " A box beside the 
1944 postmark reads "Buy War 
Savings Bonds and Stamps. " 
Postage was one cent, and mail 
was delivered twice a day then. 
The card's message is: "There 
is a DA TE: Friday, September 
22nd 7:00; There is a PLACE: 
Myers Park Presbvterian 
Church; There is a GOOD 
TIME to be had by all; There is 
a HAY RIDE if the sun shines; 
There is fun in the 
RECREA TION ROOM if it 
rains; There is SOMETHING to 
bring--. 50 (for the hayride). 
Please call #38851 between 
4:00-6:00 Thursday if you can 
come. " I remember the hayride. 

Rebecca Schenck 



Chicken and Pasta Salad 

Serves Six to Eight 



4 to 6 chicken breasts 
2 chicken bouillon cubes 
2 to 2Y2 cups water 
l A cup chopped onion 
6 ounces vermicelli pasta 
1 (14-oz) can plain artichoke 

hearts, halved 
1 pint cherry tomatoes, halved 



Dressing: 

V/i tablespoons grated onion 

Vi cup oil 

3 tablespoons red wine vinegar 

3 tablespoons lemon juice 

V/i tablespoons sugar 

IV2 teaspoons seasoned salt 

1/4 teaspoons dried basil 



Dissolve bouillon cubes in water. Simmer chicken and onion in bouillon 
until done, about 45 minutes. Strain and reserve broth. Remove chicken. 
Cool and chop. Break vermicelli into 2-inch pieces and cook in broth 
according to package instructions. To make dressing, combine all 
ingredients and mix well. When pasta is done, drain and mix with chicken 
and dressing. Add artichoke hearts and toss. Refrigerate at least 2 hours 
prior to serving. To serve, add cherry tomatoes and toss. 



Jeannie Fuller 






1 38 Salads and Dressings 




Sometime around 1944, the 
small senior high group had a 
real hayride (wagons, horses 
and lanterns) arranged by Miss 
Eleanor Belt We left Oxford 
Place and went out Selwyn 
Avenue to what is now Park 
Road, then to Woodlawn, a 
gravel two lane road, and 
Scaleybark, also gravel, to a 
farm, where we had a cookout. 
As usual, we had fun with Miss 
Eleanor. We were due back at 
10:30 p.m. but didn 't arrive until 
after 12:00. When the wagon 
turned up Oxford Place, lots of 
cars and upset people were 
waiting, including Dr. Jas. A. 
He asked Eleanor what was the 
meaning of this, and she said, 
"James, we were having such a 
good time that time just slipped 
away. " 

Robert H. Westbrook 



Chicken 'n' Rice Salad 

Serves Five 



1 (4.3-oz) package Rice-a-Roni 
Long Grain and Wild Rice 

1 tablespoon oil 

2 cups chopped cooked chicken 
2 carrots, chopped 

6 to 8 green onions, chopped 



1 cucumber, seeded and chopped 
Vi cup red or green pepper, 

chopped 
V* cup slivered almonds 
' •: cup Italian dressing 
Lettuce leaves 



Prepare Rice-a-Roni as directed, substituting oil for butter. Cool 10 
minutes. Combine all ingredients in large bowl. Chill 4 hours or overnight. 
Stir before serving on lettuce. 



Good served with corn muffins. 



Meal Pasta Salad 

Ser\>es Eight 



Audrey Dougherty 



l A cup sesame seeds 

Vi cup vegetable oil, divided 

Vi cup soy sauce 

V» cup red wine vinegar 

2 tablespoons sugar 

'/: teaspoon salt 

l A teaspoon pepper 



8 ounces rotini pasta, cooked 

and drained 
3 cups chicken breast, cooked 

and shredded 
Vi cup chopped parsley 
% cup sliced green onions 
8 cups fresh spinach, torn 



Combine sesame seeds and V* cup vegetable oil in small skillet. Cook over 
medium-low heat, stirring until seeds are coated. Combine sesame seed 
mixture, remaining V* cup oil, soy sauce, vinegar, sugar, salt and pepper in 
small bowl. Cool. Pour over cooked pasta. Add chicken and toss gently. 
Cover and chill at least 6 hours. When ready to serve, add parsley, green 
onions and spinach and toss. 

Claudia Belk 



Salads and Dressings 1 39 




Granny Watson's Chicken Salad 

Yields 10 to 12 Cups 



1 (3 to 4-pound) fryer 

2 cups diced celery 
1 cup pecans, diced 

1 small can water chestnuts, 

diced 
8 olives, diced 



2 cups Hellmann's mayonnaise 
1 teaspoon Lawry's seasoned salt 
Vi teaspoon onion salt 
Vi teaspoon garlic salt 
6 hard-boiled eggs, diced 



Boil chicken in salted water until well done. Remove chicken from water 
and cool. Remove skin, remove meat from bones, and dice meat. With 
fork or large spoon, blend chicken, celery, pecans, water chestnuts, and 
olives into the mayonnaise. Blend in spices. Fold in diced eggs with a fork. 
Chill and keep refrigerated until ready to serve. 

Mrs. John Watson, of Staunton, VA, relished the name "Granny, " and was 

a delightful neighbor of my parents-in-law - some of whose grandchildren 

asked for the recipe. This is an example of the great food she would bring 

over when we visited. 

Julius Melton, Parish Associate 



1 40 Salads and Dressings 




Kay's Shrimp Pasta Salad 

Serves Eight 



12 ounces vermicelli pasta 
1 tablespoon Accent seasoning 
V* cup fresh lemon juice 
V* cup vegetable oil 
1 tablespoon seasoned salt 
% pound shrimp, cooked 
and peeled 



1 (4-oz) jar pimento 

1 large green bell pepper, chopped 

V* cup chopped celery 

Vi cup sweet onion, chopped 

1 cup mayonnaise 

Vi cup sliced ripe olives 



One day before serving cook vermicelli according to package directions. 
In large bowl, mix pasta. Accent, lemon juice, oil and seasoned salt. 
Refrigerate and marinate overnight. On the day of serving, fold the shrimp 
and remaining ingredients into the pasta. Cover and refrigerate for at least 
2 hours before serving. 



Great as a summertime side. 



Kathlvn Caldwell 



VEGETABLE AND SHRIMP PASTA SALAD 



Serves Six 



1 pound asparagus 

1 pound broccoli 

'A pound mushrooms, sliced 

1 small can sliced black olives 

1 red pepper, chopped 

1 cup shrimp, cooked and peeled 

Vi cup olive oil 



1 teaspoon crushed red chili 

peppers 
1 pound penne pasta, cooked and 

drained 
3 cloves garlic, minced 
Grated Parmesan cheese 
l A cup chopped Italian parsley 



Steam asparagus and broccoli until just tender. Rinse in cold water. Chop 
into bite sized pieces. Mix next 8 ingredients. Top with Parmesan cheese 
and parsley. Chill until ready to serve. 



Easy! 



Bunny Church 



Salads and Dressings 1 4 1 




Favorite 

Salad 
Dressing 

1 cup oil 

Vi cup sugar 

Vi cup vinegar 

'A teaspoon salt 

Vi teaspoon dried mustard 

1 teaspoon paprika 

Combine all ingredients in a 
jar and shake well. 

Great with a salad of green 
leaf lettuce, blue cheese, red 

onion rings and Granny 

Smith apple wedges. Goes 

well with Italian foods. 

Donna Witman 



Gourmet Tuna Salad 

Serves Eight 



1 (6-oz) box Uncle Ben's Wild 

Rice mix 
1 cup mayonnaise 
Vi cup sour cream 

1 cup chopped celery 

2 tablespoons chopped onion 



1 cup chopped pecans 

'/» teaspoon salt 

Vs teaspoon pepper 

1 (14-oz) can water-packed tuna, 

drained 
Paprika 



Cook rice according to package directions. Flake tuna with a fork. Mix 
together mayonnaise, sour cream, celery, onions, pecans and tuna. 
Combine with rice. Refrigerate a few hours to allow flavors to blend. 
Serve in a bowl lined with red leaf lettuce. Top with grape tomatoes and 
sprinkle with paprika. 

This is a wonderful dish to take to a covered dish supper as a side dish. 

It can be the main entree for lunch or a simple dinner, 

served with sliced tomatoes and cheese toast. 



Genevieve Cummings 



French Dressing 



1% cups salad oil 

Vt cup vinegar 

Vt cup sugar 

1 can tomato soup 

1 tablespoon Finely chopped onion 



1 tablespoon paprika 

1 tablespoon salt (or less to taste) 

1 teaspoon pepper 

1 clove garlic 



Mix all ingredients together in a blender and refrigerate. Keeps well in 
refrigerator. 

For an elegant touch, add chunks of blue cheese to this 
dressing before serving. 

Rachel Emery 



1 42 Salads and Dressings 




French 
Dressing 

Vi cup sugar 

V* cup vinegar 

1 tablespoon lemon juice 

1 small onion, grated 

1 clove garlic, finely chopped 

2 tablespoons ketchup 
Vi cup oil 

1 teaspoon paprika 
1 teaspoon salt 

Mix all ingredients together. 
Chill before serving. 

/ use this dressing on a salad 

of lettuce, sliced Vidalia 

onions, orange slices, 

quartered strawberries and 

chopped pecans. 

Erwin Williams 



Honey Dressing for Fruit Salad 



Yields 1 Pint 



Z A cup sugar 

1 teaspoon dry mustard 

% teaspoon paprika 

% teaspoon salt 

1 teaspoon celery seed 



Vi teaspoon strained honey 
5 tablespoons white vinegar 
1 tablespoon lemon juice 
1 teaspoon grated onion 
1 cup Mazola oil 



Combine all ingredients and mix well beating constantly with electric 
mixer. Do not refrigerate. Will keep several weeks. 



DeeDee McKay 



Poppy Seed Dressing 



Vi cup sugar 

Vi teaspoon salt 

1 tablespoon dry mustard 

1 tablespoon paprika 



1 teaspoon poppy seeds 
4 tablespoons vinegar 

2 teaspoons grated onion 
1 cup salad oil 



Combine all ingredients except salad oil. Mix with electric mixer. Add 
salad oil in thirds, beating after each addition. This dressing will keep for 
several weeks in refrigerator. Delicious on fresh fruits. 



Anne Wright 



Poppy Seed Dressing 



Vz cup sugar 

1 teaspoon dry mustard 

2 teaspoons salt 
54 cup vinegar 



% cup honey 

1 % cups salad oil 

3 teaspoons poppy seeds 



Mix dry ingredients together. Add vinegar and honey and mix well. Add oil 
and poppy seeds and mix well. Pour over fresh fruit. 

Harriet Pharr 
Salads and Dressings 143 




Summer Salad 
Dressing 

Yields 1 Pint 

l A cup sugar 

'A cup vegetable oil 

V* teaspoon celery salt 

1 clove garlic, crushed 

'A cup vinegar 

Vi cup chili sauce 

1 tablespoon chopped chives 

Dash of salt and pepper 

Combine all ingredients in 
glass jar. Shake well. 
Refrigerate. Will keep 
several weeks in refrigerator. 

Great on sliced tomatoes! 

Jan Swetenburg 



Mummy's Salad Dressing 



1 cup oil 

Vi cup vinegar 

54 cup Heinz chili sauce 

'A cup ketchup 

Horseradish to taste 



Keen's dry mustard to taste 
Worcestershire sauce to taste 
Salt, pepper, and garlic powder 
to taste 



Mix all ingredients in a bottle and shake well. 



Microwave Bread 
and Butter Pickles 



Sue Zielinski 



1 medium cucumber, thinly sliced 

2 small Vidalia onions, thinly 

sliced 
3 A cup sugar 



Vi cup vinegar 

1 teaspoon salt 

Vi teaspoon celery seed 

'A teaspoon mustard seed 



In a large microwave-safe bowl, combine all ingredients. Microwave 
uncovered on high for 4 minutes and stir. Cook 3 to 4 minutes longer or 
until mixture is bubbly and cucumbers are crisp-tender. Cover and 
refrigerate for at least 4 hours. Ingredients may be doubled, but it is not 
necessary to increase cooking time. 

Pun kin Brooks hi re 



1 44 Salads and Dressings 




Roquefort 
Dressing 

1 quart Hellmann's 

mayonnaise 
8 ounces Roquefort cheese, 

crumbled 
1 teaspoon salt 
1 teaspoon Worcestershire 

sauce 
5 ounces tomato juice or to 

taste 
Vi teaspoon brown sugar 
Dash of vinegar (optional) 

Mix together all ingredients 
and refrigerate. Best if made 
ahead. Vinegar will cut the 
mayonnaise taste. 

Ann Patterson 



Roquefort Sour Cream Dressing 

Serves Eight 



16 ounces sour cream 
Vi teaspoon pepper 
' : teaspoon garlic salt 
Vi teaspoon celery salt 
Paprika to taste 



2 tablespoons vinegar 

Vi cup mayonnaise or Miracle Whip 

Vi teaspoon salt 

Vi pound blue cheese, crumbled 



Mix all ingredients, except cheese. Carefully fold in cheese. Serve over 
crisp lettuce or green salads. Keeps well in refrigerator. 

/ like to use Clemson University Blue Cheese. It's very good. It can be 
ordered at 1-800-599-0181. 



Elizabeth Thompson 






Tyler Downing's Favorite 
Squash Pickle 

Yields 11 to 15 pints 



16 cups sliced yellow and 

zucchini squash 
8 to 10 medium yellow onions, 

thinly sliced 
Vi cup salt 
Red bell pepper to taste (optional) 



Syrup: 

5 cups white sugar 

5 cups vinegar 

IVi tablespoons celery seed 

IVi tablespoons turmeric 



Soak sliced onions and squash for 3 hours in 1 gallon ice water in which salt 
has been dissolved. Drain but do not rinse. Mix syrup ingredients and 
bring to a boil. Add squash and onions and bring to a boil again. Pack into 
hot Vi pint or pint jars and seal. Yield varies depending on size of veggies. 
Hint: Add a few slivers of red bell pepper for color and taste (but not too 
much!). 

Makes great holiday gifts! 

Tyler Downing, Former Associate Pastor 
Salads and Dressings 145 




In the earliest years ofMPPC, music for the worship services was provided 
by Mrs. Elsie Moseley, organist and director, and a paid quartet of singers. 
With the arrival of James Christian Pfohl as organist and director, great 
changes were made with a large choir and special music programs often with 
orchestral accompaniment. Pfohl had easy access to both singers and players 
as he was head of the Music Department at both Queens and Davidson 
Colleges, as well as director of the Charlotte Symphony. In the late forties, Dr. 
Pfohl decided to bring some high school singers into the adult choir - an 
exciting event in my life! I eagerly told my parents that I was to be a member 
of the adult choir (and a paid member at that)! My father thought this was a 
wonderful opportunity for me, but he was quite definite that I was not to 
receive money for singing in the church choir. With fear and trembling, I 
approached Dr. Pfohl with the news, and his firm reply was that everyone in 
his choir was paid with no exceptions but I would be free to do with the money 
as I liked, including giving it back to the church. That resolved the matter, and 
as I recall, the high school singers were paid 50 cents a Sunday. 

Em Ranson Baesel 





Bob and Ann Stigall, Directors of Music 
and Organists from 1963 to 2001 




?hoir and pulpit in the original sanctuary 




Going to church early to help 
Daddy ring the bell and being 
lifted off my feet when I pulled 
the rope. 

Daddy as the first Scout leader 
and getting the charter for 
Troop 55; Scouts camping in the 
backyard away from our house 
with three little girls. 

Helping Mother arrange flowers 
for Sunday morning church 
when it was her circle 's month. 
My job was to stand in the back 
of the church to see if the 
arrangements looked alike. 

Freezing at Sunday school in 
the log hut and sitting on my 
feet to thaw out in church. 

Mother cooking whole apples 
spiced with "red hots " to make 
them pink. She was always 
asked to fix them for the men 's 
dinner served in the log hut with 
no real kitchen facilities. 

Mules pulling the wagon for 
hayrides; Hugh McManaway 
taking his saw along and 
playing tunes while we sang. 

Fish fries Daddy had in our 
backyard for officers of the 
church. 

Harriet Earnhardt 



Asparagus and Proscuitto 



Serves Six to Eight 



Olive oil 

1 bunch of asparagus 



'A pound proscuitto, sliced 

54 cup Feta, goat or blue cheese 



Coat a baking sheet with olive oil. Prepare asparagus for cooking by 
snapping off the tough ends. Take asparagus and roll !/•> a slice of proscuitto 
around it. As you are rolling the asparagus, sprinkle cheese of your choice 
on the proscuitto. Sprinkle more olive oil on the top of the asparagus and 
then place on a hot grill. Grill for about ten minutes and then serve. 

This is an excellent side dish or can be served as an appetizer. 

Mary Jo Ashcraft 

Asparagus Souffle 

Sen'es Six to Eight 



1 (l6-o/) can cut asparagus, 

drained 
1 can cream of mushroom soup 
4 eggs 



V* cup mayonnaise 
1 cup sharp Cheddar cheese, 
grated (reserve 'A cup for top) 



Put all ingredients (except reserved cheese) in blender. Put into greased 
1 '/i-quart casserole. Sprinkle reserved cheese on top. Set casserole dish in 
a pan with about 1 inch of water. Bake at 325 degrees for 1 hour. 

Our grandchildren all love this - even the ones who 
never liked asparagus before. 

Harriet Barnhardt 



1 48 Vegetables and Fruits 




Baked Fresh 
Asparagus 



2 pounds asparagus 

3 tablespoons minced fresh 

parsley 
2 tablespoons olive oil 
2 tablespoons melted butter 
Salt and pepper 

Wash, peel, and break off 
ends of asparagus. Arrange 
in a single layer in an oblong 
baking dish. Sprinkle with 
parsley, salt and pepper. 
Drizzle olive oil and butter 
over asparagus. Cover 
tightly with aluminum foil 
and bake at 400 degrees for 
20 to 25 minutes. 

No I a Linker 



Rich Asparagus Casserole 



Serves Four to Six 



2 cups canned asparagus tips 
2 tablespoons butter 
2 tablespoons flour 
Vi cup asparagus liquid 



Vi cup half-and-half 

54 cup grated Cheddar cheese 

Ritz Crackers 

Butter 



Drain canned asparagus and reserve liquid. Melt butter and add flour, 
stirring for 1 minute. Add asparagus liquid and cream, stirring until it 
thickens to form a white sauce. Add cheese. In a buttered baking dish, 
place a layer of asparagus and top with a layer of sauce. Repeat the layers. 
Top with crumbled Ritz crackers and drizzle with melted butter. Bake 
uncovered at 325 for 30 minutes. Casserole can be frozen. 



Kathv Southerland 






Barbara's Green Beans 



Serves Eight 



2 (14.5-oz) cans French cut green 

beans, drained 
2 medium onions, chopped 
Vz cup Wesson oil 
Vi cup water 



Vi cup vinegar 
Vi cup sugar 

1 (8-oz) can sliced water chestnuts 
4 or 5 strips bacon, cooked and 
crumbled 



Combine and marinate first six ingredients overnight or for several hours. 
Drain. Add water chestnuts and bacon. Place all ingredients in greased 
casserole dish. Bake uncovered at 325 degrees for 45 minutes. 

Beth' Austin 



Vegetables and Fruits 149 




Baked Mixed Beans 



Serves Twelve 



8 pieces bacon, cooked and 

crumbled 
1 cup chopped onion 
1 pound cut green beans, drained 
1 pound kidney beans, drained 
1 pound pork and beans, not 

drained 



V* cup brown sugar 

Vi cup cider vinegar 

Vi teaspoon garlic 

Vi teaspoon dry mustard 

% teaspoon pepper 

Lawry's Seasoned Salt to taste 

Worcestershire to taste 



Saute onion in bacon grease. Add other ingredients and cook in a large 
saucepan for about 45 minutes to 1 hour or until beans are tender and 
flavorful. 

Great the next day. 

Sunny Lambeth Allen 

Sharon's Baked Beans 



1 (15 or 16-oz) can each: 

navy beans 

kidney beans 

pinto beans 

black beans 

large lima beans 
3 medium onions, chopped 
'A cup vinegar 



Vi cup brown sugar 
1 tablespoon mustard 
Vi cup ketchup 
1 'A teaspoons garlic salt 
4 cloves garlic, minced 
4 tablespoons oil 
Salt and pepper to taste 
Tabasco to taste 



Drain and rinse all beans. Place in large bowl. Mix onions and all other 
ingredients in medium bowl. Add onion mixture to beans, stir to mix. and 
pour into 9x1 3-inch baking dish. Bake at 350 degrees, covered for 25 
minutes and then uncovered for 20 minutes, for a total of 45 minutes. 

Great baked beans! 
Not traditional or boring and people always love them. 

Gina Folk 



150 Vegetables and Fruits 




Mexican Black Bean Pie 

Se>-ves Six to Eight 

1 package Pillsbury pie crusts Vi to V* cup salsa 

3 tablespoons oil Vi teaspoon chili powder 

1 cup chopped onion 8 ounces Colby and Monterey 

Vi cup chopped green and red Jack cheese, shredded 

peppers Flour tortillas 

1 (15-oz) can black beans Sour cream for garnish 

Prepare pie crusts according to instructions. Line pie plate with one crust. 
Heat oil. Add onion and peppers and cook until tender. Add beans, salsa 
and chili powder and cook approximately ten minutes. Spoon Vi of bean 
mixture into pie crust and sprinkle with 4 ounces of cheese. Top with 
tortillas. Repeat with remaining bean mixture. Top with remaining cheese. 
Cover with second crust. Bake at 350 degrees for 40 to 50 minutes. Let 
stand for 10 minutes before cutting. Garnish with sour cream. Serve with a 
green salad. 

Jeaimie Fuller 

Beets Burgundy 

Serves Four 

1 (20-oz) can julienne beets Salt 

1 tablespoon cornstarch Vi cup burgundy wine 

Vi cup sugar Vt cup wine vinegar 

1/8 teaspoon powdered cloves 2 tablespoons butter 

Drain beets, reserving l A cup juice. Mix cornstarch, sugar, cloves and salt. 
Gradually add wine, vinegar and beet juice. Stir over medium heat until 
mixture thickens. Add butter and beets. Cover and let stand for 30 minutes. 

Blvthe McCradie Link 



Vegetables and Fruits 1 5 1 




hollandaise 
Sauce 

Vi cup butter or margarine 
4 egg yolks, beaten 
4 tablespoons lemon juice 
Pinch of salt 

Melt butter in double boiler. 
Remove from burner, add egg 
yolks, and blend well. Add 
lemon juice and salt. Return 
to burner and stir constantly 
until it thickens. 

•* The secret is keep the 
water in the double boiler 
hot, but not to let it boil. 

This recipe was my mother- 
in-law, Sara Goolsby's. She 
was a very active member 
with the women of the church 
from 1952 to 1962. 

Nancy Goolsby 



Broccoli Casserole 



Serves Twelve 



2 packages frozen chopped 

broccoli 
1 cup grated Parmesan cheese 
1 cup mayonnaise 



1 cup mushroom soup 
1 scant teaspoon salt 
4 whole eggs, beaten 



Partially cook broccoli. Combine with other ingredients. Place in 
ungreased casserole dish. Put in pan of hot water. Bake uncovered at 350 
degrees for 45 to 60 minutes. 

Babbie Boyd 

Broccoli Casserole 



Sen>es Six to Eight 



2 packages frozen chopped 

broccoli 
1 can cream of mushroom soup 
1 can cream of chicken soup 



1 cup Hellmann's mayonnaise 

legg 

VA cups grated sharp Cheddar cheese 

Plain breadcrumbs 



Lightly spray a 2-quart casserole dish with cooking spray. Cook broccoli in 
microwave for 10 minutes (do not add water to broccoli). Blot cooked 
broccoli with paper towel to remove excess water. Add soups, mayonnaise, 
egg, and cheese to broccoli. Mix well, and then sprinkle with breadcrumbs. 
Bake at 350 degrees for 30 to 45 minutes. 

This recipe is so easy and wonderful. It is great for holiday company. 

Susan "Woozie" Dell 



1 52 Vegetables and Fruits 




Sweet Songhae was my 
friend and an extraordinary 
peacemaker, as well as a 
wonderful homemaker, cook, 
and Mom. This is her 
delicious dish from a middle 
school home economics 
cookbook. I never eat 
broccoli without thinking of 
Songhae 's grace and beauty. 

Lyn Sutterlin 



Broccoli with 
Sour Cream Pecan Sauce 



Serves Four to Five 



1 head broccoli 

2 tablespoons butter 

2 tablespoons minced onion 
2 teaspoons sugar 
VA cups sour cream 



2 teaspoons vinegar 

1 teaspoon poppy seed 

'A teaspoon salt 

% teaspoon cayenne pepper 

l A cup chopped pecans, toasted 



Peel broccoli stems. Slice diagonally into VS-inch pieces. Separate broccoli 
top into florets. Steam until just tender. Saute onion in butter. Stir in next 
six ingredients for sauce. Pour over steamed broccoli. Sprinkle with 
pecans. 

Blythe McCradie Link 

Broccoli Supreme 

Seizes Five to Six 



1 (8-oz) package frozen broccoli 
1 egg, beaten 

Vi medium onion, chopped fine 
'A. can cream of mushroom soup 
Vi cup mayonnaise 



% cup grated Cheddar cheese 
4 ounces herb seasoned stuffing 

mix 
% cup butter or margarine, melted 



Cook broccoli according to package directions. Combine egg, onion, soup, 
and mayonnaise in a small bowl. Place layer of broccoli in a 1 -quart 
casserole. Add layer of cheese. Pour a small amount of sauce over this. 
Repeat layers until all ingredients are used. Top with stuffing mix. Drizzle 
butter on top. Bake at 350 degrees for 25 minutes. 



This recipe is in memory of Songhae Kim. 



Lyn Sutterlin 



Vegetables and Fruits 153 




Swiss Broccoli Zucchini Bake 



Serves Four 



Vi cup butter or oil 

V/i cups cut fresh broccoli or 
1 (10-oz) package frozen 
broccoli, thawed and cut 

VA cups sliced zucchini 

1 egg 



Vi cup shredded Swiss cheese 

V* cup milk 

1 teaspoon salt 

V* teaspoon dry mustard 

Dash cayenne pepper 

'A cup grated Parmesan cheese 



Melt butter or oil in large skillet. Add vegetables and cook until tender. 
Beat egg slightly, and stir in Swiss cheese, milk, salt, mustard and pepper. 
Place vegetables in 1 -quart baking dish. Pour egg mixture over vegetables 
and sprinkle with Parmesan. Bake at 375 degrees for 15 to 20 minutes. 

Sue McCoy 

Brussels Sprout and Artichoke 
Casserole 

Serves Four 



1 package frozen baby brussels 

sprouts 
1 large can artichokes, drained 
Vi cup water 
Vi cup mayonnaise 
V* cup Parmesan cheese 



'A teaspoon celery seed, 

or celery salt 
Vi cup melted margarine 
2 teaspoons lemon juice 
Vi cup slivered almonds (optional) 



Cook brussels sprouts in water. Drain. Cut artichokes into quarters and 
mix with brussels sprouts. Combine mayonnaise, cheese, celery seed. 
margarine and lemon juice. Pour evenly over vegetables. Top with 
almonds if desired. Bake at 325 degrees for 20 minutes. 

Judy Ramon 



1 54 Vegetables and Fruits 




Carrots Vichy 

Senses Four 

1/4 pounds carrots 
4 ounces butter 

1 teaspoon salt 

2 teaspoons sugar 
54 teaspoon nutmeg 

2 sprigs parsley, chopped 

Cut carrots in thin julienne 
strips or thin rounds. Put 
carrots in pot with just 
enough water to cover. Add 
butter, salt, sugar, and 
nutmeg. Bring to a boil and 
continue cooking until water 
is evaporated. Check carrots 
carefully while cooking to 
prevent burning. Carrots are 
done when water is 
completely evaporated. 
Sprinkle with parsley and 
serve. 

Martha Jean Marshall 



Mom's Sweet and Sour Red Cabbage 



Senses Ten to Twelve 



1 head red cabbage (2 pounds) 
54 cup butter 

54 cup chopped onions 
54 cup wine vinegar 

2 tablespoons brown sugar 



1 tablespoon salt 

54 teaspoon pepper 

1 cup water 

2'A cups sliced, tart apples 

54 teaspoon ginger (optional) 



Slice cabbage. Melt butter in a large, heavy saucepan. Add onions and 
saute until lightly browned. Add cabbage and remaining ingredients and 
mix lightly. Cover and simmer for about 1 l A hours. 

This is one of my favorite recipes from Lib Harkey. 

Catherine Harkey 

Creamed Celery 

Serves Six to Ei°ht 



4 cups celery, cut in chunks 

2 tablespoons butter or margarine 

3 tablespoons all-purpose flour 
2 cups milk 



1 teaspoon salt 
54 teaspoon paprika 
3 /4 cup breadcrumbs 
3 A cup pecans 



Cook celery in small amount of boiling salted water 6 to 8 minutes until just 
tender. Drain. Melt butter in a heavy saucepan over low heat. Add flour 
and stir until smooth. Cook 1 minute, stirring constantly. Gradually add 
milk. Cook over medium heat, stirring constantly, until thickened and 
bubbly. Add salt, paprika and celery to white sauce. Spoon into greased 
1 'A-quart casserole. Top with pecans and breadcrumbs, and bake at 400 
degrees for 1 5 minutes. 

My mother made this every Christmas and Thanksgiving, and we all looked 
forward to the creamed celeiy as much as we did the turkey! 

Sue Zielinski 



Vegetables and Fruits 155 




Curious 
Carrots 

Serves Six to Eight 

1 pound baby carrots 
3 tablespoons butter or 

margarine 
Vi cup green olives with 

pimento, sliced 

Steam and drain carrots. 
Warm butter and olives in 
microwave or on top of stove. 
Combine with carrots and 
serve. 

Betsy Deupree 



Horseradish Carrots 



Sen'es Four to Six 



4Vi cups sliced fresh carrots 
■4 cup onion, coarsely chopped 
2 tablespoons horseradish 
Vi cup mayonnaise 



Salt and pepper to taste 
V* cup saltines, crumbled 
V* cup butter, melted 



In a large saucepan, boil carrots until tender and drain. Saute onion until 
soft. Combine onion, carrots, mayonnaise, horseradish, and salt and pepper 
to taste. Turn mixture into buttered IVi-quart casserole dish. Top with 
crumbled saltine crackers and drizzle with melted butter. Bake uncovered 
at 350 degrees for 30 minutes. 

Stephany Templeton 

Hot Fruit and Carrot Casserole 



Serves Eight 



2 tablespoons margarine or butter 
2V% tablespoons flour 
1 can pineapple chunks, drained, 
reserving juice 



Vi cup sugar 

Vi pound prunes, stewed and pitted 

1 pound cooked, sliced carrots 



Melt butter and slowly add flour until thick. Add pineapple juice and sugar. 
Bring to a boil. Pour over mixed pineapple, prunes and carrots. Bake at 
350 degrees for 20 minutes or until bubbly. Can be frozen. 

A colorful, great tasting side dish for chicken or pork. This recipe was 
given to me by my mother-in-law. 

Sallie Lowrance 



1 56 Vegetables and Fruits 




Carrot-Onion 
Stir Fry 

Serves Six 

6 tablespoons butter 

1 medium onion, thinly sliced 

6 medium carrots, cut julienne 

1 tablespoon sugar 

1 ' : teaspoons dried tarragon, 

crumbled 
Salt to taste 
Freshly ground pepper 

Melt butter in wok or heavy 
large skillet over medium 
heat. Add onion and stir until 
softened (about 3 minutes). 
Increase heat to medium- 
high. Add carrots and stir 
until just tender (about 5 
minutes). Stir in sugar and 
tarragon and cook 2 minutes 
more. Season with salt and 
pepper. 

Erwin Williams 



Collard Greens with 
Red Onions and Bacon 

Serves Eight 



4 pounds collard greens 
Vi pound sliced bacon, 

cut crosswise into fourths 
3 medium red onions, chopped 

coarsely (about 3 cups) 



V* cup cider vinegar 

VA cups chicken broth 

2 tablespoons firmly packed dark 

brown sugar 
Vi teaspoon dried hot pepper flakes 



Remove small leaves, coarse stems and ribs from collards and discard. 
Wash remaining leaves and stems well. Drain, chop coarsely, and set aside. 
In a deep heavy kettle, cook bacon in 2 batches over moderate heat until 
crisp. Transfer to paper towels to drain. Pour off all but about 3 
tablespoons of drippings. Cook onions in remaining drippings, stirring 
occasionally, until slightly browned and softened. Transfer onions to a 
bowl with a slotted spoon. Add broth, vinegar, brown sugar, red pepper 
flakes and about half the bacon to the kettle, stirring until sugar is dissolved. 
Add about half the collards, tossing until wilted slightly. Add remaining 
collards, tossing until combined. Simmer greens 30 minutes. Stir in onions 
and simmer covered for 30 more minutes or until greens are very tender. 
Top with bacon when serving. 

/ make this for New Year's Day. Even my kids will eat these because they 
have a sweet and sour taste. 

Beth Neale 



Vegetables and Fruits 157 




Mother's 
Corn Pudding 

Vi cup butter, melted 
2 eggs, beaten 
1 cup sour cream 
1 can whole kernel corn 
1 can cream style corn 
1 package Jiffy corn 
bread mix 

Mix together butter, eggs and 
sour cream. Add whole 
kernel corn, cream style corn 
and corn bread mix. Pour 
into 9x1 3-inch glass baking 
pan sprayed with cooking oil. 
Bake at 350 degrees for 30 
minutes. 

Dixie Denney 



Chile Cheese Corn Pudding 



1 can peeled and diced green chilies 
4 cups corn kernels (about 8 ears), 

divided 
Vi cup half-and-half or milk 
Va cup whipping cream 



5 large eggs 

1% cups shredded sharp Cheddar 

cheese, divided 
1 teaspoon salt 
Va teaspoon white pepper 



Place 3 cups of corn in a food processor fitted with a steel blade. Add half- 
and-half or milk and process until smooth. Pour into a medium mixing 
bowl and whisk in cream and eggs. Add remaining cup of corn, chilies, Wi 
cups of cheese, salt and pepper. Whisk until well combined. Pour mixture 
into a buttered 2-quart souffle dish. Sprinkle remaining cheese on top. 
Place the souffle dish in a large ovenproof dish with enough hot water to 
reach halfway up the sides. Bake 50 to 60 minutes until top is golden 
brown and appears firm. Remove from oven and let rest 10 to 15 minutes 
before serving. It will become firmer as it cools. 

John and Betsy Johnson 

Christine's Corn Pudding 



1 cup fresh uncooked corn, 

removed from cob 
1 cup whipping cream 
3 eggs, slightly beaten 



Vi teaspoon flour 
2 tablespoons sugar or to taste 
1 teaspoon salt or to taste 
1 pinch baking powder 



Using a sharp knife, slice tips of corn kernels off the cob. Slit between the 
rows and gently scrape remainder of kernels off the cob. Beat eggs slightly 
with a spoon. Add cream. Add sugar mixed with flour, salt and baking 
powder. Mix well and add corn. Bake in a 1 -quart casserole at 350 degrees 
for 35 to 45 minutes. 

Using fresh corn scraped from the corncob is one of the secrets of good 

corn pudding. For a quicker version, I use a drained can of white 

slioe peg corn. 

Cornelia Harbison 



158 Vegetables and Fruits 




Eggplant Casserole 



1 to 2 eggplants, sliced % to 

Vi-inch thick 
Breadcrumbs 
Olive oil 
Garlic 
1 green pepper, cut into chunks 



1 large onion, cut into chunks 
1 to 2 packages Stouffers creamed 

spinach, thawed 
1 large jar Ragu spaghetti sauce 

(onion and garlic flavored) 
1 cup grated cheese 



Soak eggplant slices in cold, salted water for 15 minutes. Remove and dip 
in breadcrumbs. Saute breaded eggplant in olive oil and garlic until 
browned. Drain and remove from pan. Saute green pepper and onion in 
same pan. Layer half of eggplant, spinach, green pepper and onion, and 
spaghetti sauce in casserole dish. Repeat layers. Sprinkle top with cheese. 
Bake at 350 degrees until hot and bubbly, about 30 minutes. If desired, wait 
until the end of baking time to add cheese so that it doesn't get too brown. 



Sallv Porter 



Spanish Eggplant 



Sen>es Six 



4 slices bacon, cooked and 

crumbled (reserve drippings) 
1 medium onion, chopped 
1 green pepper, chopped 

1 eggplant, pared and cubed 

2 teaspoons salt 



% teaspoon pepper 

1 (10-oz) can tomato puree 

1 cup water 

Vi cup dry bread crumbs 

% cup butter 

1 cup grated Cheddar cheese 



Saute onion and green pepper in bacon drippings until golden. Add 
eggplant, salt, pepper, tomato puree, and water. Cook, covered, 5 to 10 
minutes until almost tender. Pour into greased 2-quart baking dish. Heat 
breadcrumbs in butter until golden brown. Top eggplant mixture with 
cheese, crumb mixture, and crumbled bacon. Bake uncovered at 350 
degrees for 20 to 30 minutes until tender. 

Beck\- Johnson 



Vegetables and Fruits 1 59 




Lavinia Crosland and the baby 
nursery! Our Special Eleanor 
Belk with her wonderful smile, 
beautiful spirit— and very wild 
and wonderful Christmas 
pageants with singed hair, wise 
men and babies galore! Every 
Sunday school class Bill White 
has taught me! 
These = Love, Love, Love. 

Roonev Robison 



Mushroom Casserole 



Serves Four 



1 tablespoon butter 

1 cup chopped onion 

2 stalks celery minced 
% teaspoon salt 

12 ounces sliced mushrooms 
Fresh ground pepper to taste 
4 slices toasted whole wheat bread, 
crusts removed and cubed 



2 tablespoons flour 

Vt teaspoon thyme 

V* teaspoon dry mustard 

Vi cup grated Cheddar cheese, 

packed 
4 large eggs 
1 cup milk 
Paprika 



Melt butter. Add onions, celery and salt and saute for 5 to 8 minutes. Add 
mushrooms and pepper and saute for 5 more minutes. Combine flour with 
thyme and dry mustard. Sprinkle seasoned flour into vegetables, mixing 
thoroughly. Cook for 5 minutes over low heat. Spread in well-buttered 
casserole and top with toast cubes and grated cheese. Beat eggs and milk 
together and pour over casserole. Sprinkle with paprika. May be 
refrigerated overnight. Bring to room temperature and bake at 350 degrees 
for 45 minutes. 

Blythe McCradie Link 

Gourmet Onions 

Serves Eight 



6 Vidalia or sweet onions 
Vi teaspoon salt 
Vi teaspoon black pepper 
Vi teaspoon MSG 



4 tablespoons butter 

Vi. cup cooking sherry 

Vi cup fresh Parmesan cheese 



Cut onions into rings and separate rings. Season with salt, pepper, and 
MSG. Saute onions in butter about 8 minutes or just until tender (not 
brown). Use wooden spoon to toss onions. Add sherry, cover and boil 2 
minutes. Sprinkle with cheese. Serve in sauce dish. 



Good with pork tenderloin. 



Roonev Robison 



1 60 Vegetables and Fruits 




Marilyn's Onion Casserole 



Serves Six to Eight 



V/i pounds (3 large) Vidalia or 

sweet onions, sliced into rings 
1 cup whipping cream 
1 large egg 



' i teaspoon salt 

'A teaspoon pepper 

Vi cup sharp Cheddar cheese, grated 

l A teaspoon paprika 



Cover onions with boiling water and cook for 1 minute. Drain. Place in 
slightly greased 8-inch square baking dish. Whisk together whipping 
cream, egg, salt and pepper. Pour over onions. Sprinkle with cheese and 
paprika. Bake at 350 degrees for 25 minutes. 



Ruby Paul 



Onion Pie 

Yields 1 Large Pie 



2 cups Vidalia onions, sliced 
4 tablespoons butter 

3 large eggs, beaten 

'A cup grated Parmesan cheese 
Salt and pepper to taste 



Vi cup evaporated milk 

1 deep dish pie crust, unbaked 

4 slices bacon, cooked and 

crumbled 
Vi to V* teaspoon sugar (optional) 



Cook onions and butter in covered saucepan over low heat for about 30 
minutes. Remove from heat and cool slightly. Stir in beaten eggs, cheese, 
salt, pepper, and evaporated milk. If not using Vidalia onions, add sugar. 
Pour into pie crust and bake at 350 degrees for 20 to 30 minutes. Sprinkle 
crumbled bacon on top. Cool 10 minutes before slicing. 



May be served hot or cold -freezes well 



Sloan White 



Vegetables and Fruits 1 6 1 



In the early '50s, Eleanor Belli 
started a Young Adult group 
which met for Sunday school 
and Sunday evening vespers and 
attracted young people working 
in Charlotte. Many of us 
became engaged, and the 
wonderful matchmaker Eleanor 
was on hand to help with our 
weddings. In 1955 so many had 
married that it was time to start 
another Sunday school class. 
Patsy and Doug Marshall were 
presidents, and members voted 
to be called the John Calvin 
Class. Since the church would 
not allow a nursery unless a 
Registered Nurse was available, 
Carolyn Westbrook and Betty 
Fesperman took that challenge. 
Cribs and toys were collected, 
and the baby nursery was born. 
Many of us (Kenneth and 1 
joined after we married in I960) 
were stay at home moms with 
little help and modest means, so 
to go out to dinner was special. 
John Calvin had a monthly 
covered dish dinner and 
produced a cookbook of favorite 
recipes, dedicated to Eleanor 
Belk, who always attended our 
gatherings. John Calvin 
disbanded on Sunday mornings 
as members assumed other 
church duties, but we still have 
covered dish dinners, support 
each other and serve the 
church, just as Eleanor Belk 
nurtured us to do. 

Betty Bridges 



Dorothy's Spinach Casserole 

Serves Eight 



2 packages frozen chopped spinach 
8 ounces cream cheese, softened 
'A cup butter, softened or melted 
Salt and pepper to taste 



1 onion, chopped 
Vi teaspoon sage 
Breadcrumbs 



Cook and drain spinach. Combine all ingredients, except sage and 
breadcrumbs, in a greased casserole. Top spinach with breadcrumbs mixed 
with sage. Dot with butter. Bake at 350 degrees for 20 to 30 minutes. 



Mary Martin 



Spinach Casserole 

Serves Four to Six 
1 (10-oz) package frozen chopped VA cups grated sharp cheese 



spinach 
Vi cup salted water 
1 teaspoon sugar 
1 can cream of mushroom soup 
1 beaten egg 



2 slices bread, cubed 

3 tablespoons butter or 

margarine, melted 
1 dash garlic salt (optional) 



Cook spinach in water and sugar. Drain water, squeezing out all liquid with 
back of large spoon. Combine spinach with soup, egg and cheese, and put 
in greased 1 'A-quart casserole. Add cubed bread and garlic salt to melted 
butter and toss lightly. Top spinach mixture with bread cubes and bake at 
350 degrees for 1 hour. May be prepared ahead of time and refrigerated 
until baking time. To double recipe, use 9x1 3-inch glass baking pan and 
bake 1 hour and 15 minutes. 

Margaret Stakes 



1 62 Vegetables and Fruits 




Spinach Madeleine 

4 boxes frozen chopped spinach Vi cup butter or margarine 

Salt and pepper 1 pound hot or mild jalapeno 
Worcestershire sauce to taste pepper cheese, cut in chunks 

Lemon juice to taste Buttered breadcrumbs 

Cook spinach according to directions and drain well. While spinach is hot, 
add all other ingredients except breadcrumbs. Mix well. Top with buttered 
breadcrumbs. Bake at 350 degrees for 20 to 30 minutes or until warm 
throughout. Freezes well. 

This is a great company casserole. People always love it. I freeze small 

mounds of leftovers and make Flounder Madeleine later by putting them 

on top of the fish for the last half of the cooking time. 

Cornelia Harbison 

Tofu Spinach Pie 

Serves Four to Six 

10 to 12 ounces fresh spinach V% teaspoon garlic powder 

12 to 16 ounces tofu 1 teaspoon seasoned salt 

2 eggs, lightly beaten Double 10 inch pie crust (optional) 

2 cups grated Cheddar cheese 

Steam spinach until barely done. Add tofu (mashed well with fork), eggs, 
cheese, and seasonings. Mix, then turn into either the prepared crust or a 
10-inch oiled pie plate. If a crust is used, top with upper crust, flute the 
edges and prick with a fork. Bake at 450 degrees for 10 minutes; reduce 
heat to 350 degrees and bake an additional 45 to 50 minutes. If a crust is 
not used, bake at 350 degrees for 40 minutes. 

Even the tofu-terrified like this. 

Sue McCoy 



Vegetables and Fruits 163 




When I was dating Rebecca in 
the early '50s, she took me to a 
Young Adult program at MPPC 
one Sunday night when Jas. A. 
Jones spoke to the group. We 
sat in a circle in the Panel 
Room, and Dr. Jones not only 
spoke; he also smoked. I was 
surprised, and after the meeting 
I said to Rebecca, "I grew up in 
the Lutheran Church, where I 
never saw a minister smoke. " 

Gordon Schenck 



Belk's Squash Casserole 



2 pounds squash 

1 medium onion, chopped 
8 ounces shredded cheese 

2 tablespoons sugar 
1 teaspoon salt 



1 teaspoon pepper 

Vt cup butter, divided 

'A cup flour 

1 pint milk 

Ritz crackers, crushed 



Cook squash and onion until tender; drain and mash. Stir in cheese, sugar, 
salt and pepper and mix until cheese melts. Mix in l A cup butter and flour. 
Blend in milk. Pour into greased baking dish. Melt remaining butter and 
stir in crushed Ritz crackers. Spread over top of squash mixture. Bake at 
350 degrees for 40 minutes. 

This casserole was standard fare at Barclay 's Cafeteria in Belk 's at 
Southpark and was a favorite of many MPPC members. 

Betty Killian 

Country Club Squash 



Serves Six 



2 pounds yellow squash, sliced 

Vi cup chopped onions 

l A cup water 

1 cup sour cream 

!4 teaspoon salt 

'A teaspoon pepper 

V* teaspoon whole basil 



1 cup soft breadcrumbs 
'A cup shredded Cheddar cheese 
Vi cup butter or margarine, melted 
Vi teaspoon paprika 
8 slices bacon, cooked and 
crumbled 



Cook squash and onion in water until tender. Drain and mash. Stir in sour 
cream, salt, pepper, and basil. Pour into a greased 2-quart casserole dish. 
Combine breadcrumbs, cheese, butter, and paprika and sprinkle over squash 
mixture. Top with bacon. Bake at 300 degrees for 20 minutes. 

For a little sweeter taste, 1 substitute 4 ounces of margarine for 4 ounces of 
the sour cream. I also use Parmesan flavored breadcrumbs. 

Vickie Jamison, staff 



1 64 Vegetables and Fruits 




Maggie Peery's Squash 

Serves Eight to Twelve 

3 yellow squash, grated 1 box Jiffy cornbread mix 

4 eggs, beaten 'A cup margarine 

12 ounces cottage cheese Grated onion to taste 

Mix all ingredients together and pour into a greased 9x1 3-inch baking dish. 
Bake at 350 degrees for 20 to 35 minutes until firm in the middle. 

This recipe came from Maggie Peery, a former associate pastor. Adding 
sour cream can vary this recipe. The size of the squash determines the 
amount of the casserole. I use 5 small squash about 5 inches in length. 

Carrol Davis 

Squash Casserole 

Serves Six 

5 to 6 summer squash 2 tablespoons butter, melted 

1 (28-o/) can tomatoes, drained Shredded sharp Cheddar cheese 

or several fresh tomatoes, sliced (can use part Mozzarella) 

1 large green pepper, sliced Pepperidge Farm breadcrumbs 
1 large onion, sliced 

Put butter in 2-quart casserole. Layer half of squash, tomatoes, pepper and 
onions in casserole. Top with cheese and breadcrumbs. Repeat layers. 
Bake covered at 350 degrees for 1 hour. Uncover and bake 30 minutes 
more. 

If using foil to cover casserole, spray foil with cooking spray. To make 
3-quart casserole, add more vegetables and cheese. 

Cathy Bradford 



Vegetables and Fruits 1 65 




Having taught in Myers Park 
Presbyterian Weekday School 
for 26 years, I hear many cute 
comments from children. I 
especially like this one. We 
were singing Christmas songs 
and began "Maty had a baby " 
when a little boy cried out, "No, 
no, Miss Mae, Maty not had 
baby, Mary had lambie. " 

Mae Leitch 



Squash Casserole 

Serves Twelve to Fifteen 



3 pounds summer squash 
2 medium onions, chopped 

1 can cream of mushroom soup 

2 eggs, beaten 

2 cups breadcrumbs 



Salt and pepper to taste 

Dash Tabasco 

Vz pound grated cheese 

2 tablespoons butter or margarine 

Several strips bacon (optional) 



Cut squash into 2-inch slices and cook in 1 cup water until tender. Drain 
and mash. Add remaining ingredients except bacon. Stir well. Pour into 
greased 9x1 3-inch pan. Sprinkle additional breadcrumbs on top, if desired. 
Cut bacon into 1-inch pieces and arrange on top, if desired. Bake at 350 
degrees for 30 minutes or until bacon has cooked and crumbs have 
browned. Recipe may be cut in half. 

Mae Leitch 

Zucchini Crescent Pie 



Serves Six to Eight 



4 cups thinly sliced zucchini 

1 cup chopped onion 

Yi cup butter 

Vi cup chopped parsley or 

2 tablespoons flakes 
'A teaspoon salt 
l A teaspoon pepper 



% teaspoon garlic powder 

Vt teaspoon basil 

Vt teaspoon oregano 

2 eggs, beaten 

8 ounces grated Mozzarella cheese 

1 (8-oz) can crescent rolls 

2 tablespoons mustard 



Saute zucchini and onion in butter for 10 minutes. Stir in parsley, salt, 
pepper, garlic powder, basil, and oregano. Combine eggs and cheese. Stir 
into zucchini and set aside. Separate rolls in triangles and arrange on 
ungreased pie pan to form a crust. Spread crust with prepared mustard. 
Pour vegetable mixture into crust. Bake for 1 8 to 20 minutes until set. 
Cover crust with foil for the last 10 minutes. Let stand for 10 minutes 
before serving. 

Debbie Darden 



1 66 Vegetables and Fruits 




Zucchini Pepper Pie 

Serves Six 



1 9-inch pie crust 

3 medium zucchini, thinly sliced 

2 green onions with tops, chopped 
1 large clove garlic, minced 

1 medium green pepper, chopped 

2 tablespoons oil 
' i teaspoon salt 
Vz teaspoon basil 



1 medium tomato, peeled and 
chopped, or 1 (14-oz) can 
chopped tomatoes 

% teaspoon pepper 

3 eggs 

Vi cup heavy cream or milk 

% cup grated Parmesan cheese 



Prick bottom of pie crust and bake at 450 degrees for 8 minutes, or until 
lightly browned. Cool. Saute zucchini, onion, garlic, and green pepper in 
oil about 5 minutes, stirring occasionally. Stir in tomato, salt, basil, and 
pepper. Cook about 10 minutes over low heat, stirring occasionally, until 
vegetables are tender and liquid has evaporated. Spread vegetables evenly 
in pie crust. Beat eggs and cream or milk until mixed. Pour over 
vegetables. Sprinkle with Parmesan cheese. Bake at 350 oven for 30 
minutes or until set. 

Sue McCoy 



Vegetables and Fruits 167 




/ have special memories of 
serving for twenty years as 
sanctuary flower coordinator. 
Some of the most enjoyable 
times were Saturdays when I 
arranged flowers while Ann and 
Bob Stigall rehearsed their 
Sunday organ music. What 
inspiration to have in the church 
as I worked in that beautiful 
setting. 

Tina Todd 



Grilled Green Tomatoes 



Serves Four 



2 large green tomatoes 

Salt 

Pinch of sugar 



2 tablespoons melted bacon 

drippings or olive oil 
Ground cayenne 
Freshly ground black pepper 



Wash tomatoes and split them in half crosswise. Sprinkle lightly with salt 
and a tiny pinch of sugar. Invert them in a colander and let stand for 30 
minutes in the sink. Prepare the grill or preheat the broiler. When the fire 
is ready, wipe tomatoes well with a paper towel and brush them with the 
drippings or oil. Sprinkle with a little more salt, a small pinch of cayenne, 
and a few grindings of black pepper. Grill cut-side down (or broil cut-side 
up) about 4 inches from the heat source until they begin to brown, about 5 
to 8 minutes. Turn and brush with more drippings or oil. (If you are using 
the broiler, do not turn them, but watch to make sure they do not get too 
brown). Grill until tender, another 8 to 12 minutes, and serve hot. 

Great accompaniment for grilled chicken. A nice variation on 
an old favorite. 

Sandy Dupuy 

Stewed Tomato Casserole 



'A cup finely diced onion 
3 tablespoons butter 
2 (16-oz) cans stewed tomatoes 
1 tablespoon sugar 



% teaspoon basil 

1 teaspoon salt 

% teaspoon pepper 

2 cups toasted bread cubes 



Saute onion in butter. Add remaining ingredients except the bread cubes 
and continue simmering until bubbly. Add bread cubes and toss until moist. 
Serve immediately. 

Linda Ream, WDS staff 



1 68 Vegetables and Fruits 




Italian Tomato Pie 

Yields 24 Individual Tarts or 2 Large Pies 

1 medium onion, chopped 1 teaspoon basil 

3 A cup mayonnaise 1 teaspoon thyme 

1 egg and 2 egg yolks 1 teaspoon pepper 

3 to 4 large tomatoes, peeled and 4 to 5 dashes Tabasco 

chopped 2 cloves garlic 
10 ounces sharp Cheddar cheese 

8 ounces Monterey Jack cheese Topping: 
1 teaspoon Lawry's seasoned salt Breadcrumbs 

24 individual pie crusts or Parmesan cheese 

2 (9-inch) pie crusts Butter 

Saute onions in butter. Beat mayonnaise and eggs. Add tomatoes, cheeses, 
seasoning, and onions to mayonnaise mix. Spoon into tarts or large pie 
shells. Top with breadcrumbs mixed with Parmesan cheese and butter. 
Bake at 350 degrees for 35 to 45 minutes or until done. Let sit before 
serving. Freezes well unbaked. 

Pull out of freezer at a moment's notice to use as an impressive side dish. 
Always a hit! 

Catherine Wilson 

Stuffed Tomatoes 

6 firm tomatoes Minced onions 

1 cup Hellmann's mayonnaise Breadcrumbs 

Parmesan cheese 

Peel tomatoes, scoop out centers, and drain on paper towels. Mix 
mayonnaise with desired amounts of Parmesan cheese, onion, and 
breadcrumbs. Fill tomatoes with mixture. Place in a buttered dish and bake 
at 400 degrees for 20 to 25 minutes. 

Nola Linker 



Vegetables and Fruits 1 69 



/ remember one particularly 
embarrassing moment years ago 
when I rang handbells with the 
MPPC handbell choir. The bell 
tables were set up directly in 
front of the pulpit, and we were 
playing a piece that called for 
an unusually fast bell change 
for my part. Instead of 
releasing the bell as I brought it 
down to the table, I let go of it 
as I lifted my arm upward. The 
bell was released into the air 
and began to turn 360s over the 
heads of my fellow ringers. As I 
continued playing, I wondered 
whose head was to be hit by the 
out of control bell or how loud 
the clang was going to be when 
the bell hit the slate floor 
(thereby cracking the bell!). I 
am sure God intervened, as the 
bell landed safely in front of a 
ringer two positions up from 
where I was playing, without 
hitting any bells on the table. 
She calmly picked up the bell, 
passed it to the player on her 
left, who passed it to me in time 
to play the bell on time. Not a 
note was missed. I was so 
relieved, but wondered then if 
anyone had noticed my blunder. 
I glanced at the congregation 
and saw that the first three rows 
were laughing hysterically. So 
much for our bell choir 's 
offering a meaningful worship 
moment! 

Catherine Harkev 



Easy Tomato Pie 



Ser\>es Four to Six 



1 Pillsbury refrigerated pie crust 

2 to 4 tomatoes, depending on size 
Italian seasoning 



1V4 cups shredded Mozzarella cheese 
V* to '/3 cup shredded or grated 
Parmesan cheese 



Bake pie crust according to package directions. While crust is baking, cut 
tomatoes into '/4-inch slices and drain on paper towels. Dab the tops dry 
also. Put 1 layer of tomatoes in baked pie crust. Do not overlap - this is a 
thin pie. Fill in large gaps with smaller pieces of tomato. Sprinkle Italian 
seasoning on tomato layer. Cover with Mozzarella and then Parmesan 
cheese. Bake on middle rack at 350 degrees for 20 to 30 minutes until 
cheeses are bubbling and turning brown on top. 

Goes well with chicken, pork, or beef along with another vegetable like 
broccoli, zucchini, or snow peas. The whole family will love it. 

LeAnne Laughlin 

Tomatoes Stuffed with Spinach 

Serves Four to Six 



4 large or 6 medium ripe tomatoes 
Salt or salt substitute 
1 package frozen chopped spinach 
Vi to % cup Pepperidge Farms 
regular stuffing 



1 cup sour cream 
Nutmeg to taste 
Dash of garlic powder 
Dash of pepper 



Wash tomatoes thoroughly. Cut a 1 'A-inch circle around the stem and 
scoop out insides. Sprinkle insides with salt or salt substitute and turn 
upside down on a paper towel to drain for 1 hour. Cook spinach and drain 
thoroughly. Mix sour cream, stuffing, nutmeg, garlic powder, and pepper. 
Add spinach to mixture. Stuff tomatoes with mixture and bake at 350 
degrees for 20 minutes. 

Catherine Harkev 



1 70 Vegetables and Fruits 




Elegant Vegetable Dish 



Serves Twelve 



3 to 4 small potatoes 

1 pound broccoli 
54 cup butter 

2 medium onions 

Vt pound mushrooms 

2 tablespoons flour 

3 tablespoons lemon juice 
Vt teaspoon thyme 



1 cup grated Cheddar cheese, 

divided 
Vi cup cream 

1 cup sour cream 

2 ounces chopped walnuts 
'A teaspoon salt 

Vt teaspoon pepper 



Boil potatoes without peeling. Drain, cool, and slice lengthwise into Vi-inch 
slices. Cook and drain broccoli. In a medium saucepan, saute mushrooms 
and onions in butter. Remove from heat and blend in flour. Add lemon 
juice, thyme, half the grated cheese, cream, sour cream, salt and pepper. 
Mix thoroughly. Return to heat and simmer until it starts to thicken. Line a 
greased baking dish with potatoes and cover with broccoli. Pour mushroom 
mixture over potatoes and broccoli. Top with remaining cheese and 
walnuts. Bake at 350 degrees for 20 minutes. Place under broiler to brown, 
if desired. 

Sherri Davies 



Vegetables and Fruits 171 




Peel garlic by placing the 
broad side of a chef's 
knife or other flat object 
over each clove and 
striking it firmly with 
your hand. 

Sylvia Dalton 



Herb Roasted Vegetables 



Senes Nine 



2'/2 cups zucchini, sliced Vi inch 

thick 
IV2 cups yellow squash, sliced 

'.- 2 inch thick 
IV2 cups red bell pepper, cut in 

1 inch squares 
2 medium onions, peeled and 

quartered 
1 cup green beans, cut 1 inch long 



1 cup carrots, sliced ' : inch thick 

4 cloves garlic, minced 

3 tablespoons balsamic vinegar 

IV2 tablespoons olive oil 

1 2 teaspoon each dried basil, 

oregano, tarragon, thyme, 

parsley, rosemary 
V* teaspoon salt 
Va teaspoon pepper 



Toss all ingredients and place in 9x1 3-inch baking dish. Cover and bake at 
425 degrees for 40 minutes. Serve as a side dish or over rice. 



Anne McCoy 






Winter Roasted Carrots 

Yields 4</i Cups 



Cooking spray 

2 pounds ready-to-eat baby carrots 

4 small onions, peeled 

6 cloves garlic, peeled 

2 tablespoons olive oil 



1 teaspoon dried thyme 
Vi teaspoon salt 

% teaspoon black pepper 

2 teaspoons balsamic vinegar 



Spray 1 lxl3-inch roasting pan with cooking oil spray. Place carrots in pan. 
Cut onions in quarters and then cut quarters in half again. Add onion pieces 
and garlic to pan with carrots. Drizzle olive oil over vegetables; then 
sprinkle thyme, salt and pepper over them. Stir and toss until vegetables are 
coated with oil. Bake uncovered at 475 degrees for 12 minutes. Remove 
pan from oven and stir. Return pan to oven and bake 12 more minutes, 
stirring every 4 minutes until carrots begin to brown and are tender. 
Remove pan from oven and drizzle vinegar over vegetables. Toss and stir. 
Keeps up to 4 days in refrigerator. 

Sylvia Dalton 



1 72 Vegetables and Fruits 




When we were new members in 
1957, one of the most important 
people we met was Miss 
Eleanor Belk. She never failed 
to amaze ns with her ability to 
introduce by name every person 
at the family night dinners, time 
after time. What a memory she 
had! I especially remember her 
unfailing helpfulness to the 
Women of the Church (now 
Presbyterian Women) and her 
ability to secure such 
outstanding speakers, due to her 
many friendships throughout the 
denomination. Whether she was 
being diplomatic in directing a 
wedding or warm and 
sympathetic in times of sorrow, 
Eleanor always knew what to 
say and said it beautifully and 
with loving feelings toward 



Kathyn Preyer 



Roasted Vegetables 

Serves Ten 



VA pounds unpeeled red potatoes, 

cut into 2-inch pieces 
1 medium red onion, cut in wedges 
3 tablespoons olive oil, divided 
'A teaspoon plus 1 tablespoon salt, 

divided 
1 pound baby carrots 
Vi pound baby pattypan or yellow 

straight neck squash, sliced 

or cut into bite-sized pieces 
Salt to taste 



l A pound green beans, stems 

trimmed 
2 large red peppers, 

cut into 2-inch pieces 
2 large yellow peppers, 

cut into 2-inch pieces 
1/4 to 2 tablespoons fresh minced 

thyme, divided 
'/z teaspoon coarsely ground black 

pepper 
1 large lemon, thinly sliced 



In a large roasting pan, toss potatoes and onion with 1 tablespoon oil and l A 
teaspoon salt. Sprinkle 'A tablespoon thyme over these vegetables. Roast 
1 5 minutes. Combine remaining vegetables in a bowl with 2 tablespoons 
oil, salt to taste, pepper, remaining thyme, and half the lemon slices. Add to 
vegetables in oven. Roast 35 to 45 minutes until vegetables are golden and 
tender, stirring twice with spatula. Arrange on a platter, garnished with 
remaining lemon slices. 

Note: Feel free to substitute other vegetables you may have on hand. Also, 
rosemary can be substituted for thyme. The lemon is optional for taste but 
improves the presentation. 

/ make this recipe when we have friends over. It is the only vegetable 
needed and it requires minimal attention while it cooks. 



Allison Callicott Or t lip 






Vegetables and Fruits 1 73 




Lib's Vegetable Casserole 

Serves Eight 



1 can shoepeg corn 

1 can French cut green beans 

Vz cup chopped green pepper 

1 medium onion, finely chopped 

Salt and pepper to taste 

'A cup sour cream 



1 can cream of celery soup 
54 cup grated sharp cheese 
Topping: 

Ritz crackers (6 or 8) 

% cup melted butter 

1 package slivered almonds 



Drain corn and green beans. Mix first 8 ingredients and pour into a 
casserole dish. Refrigerate for two or more hours. Before serving, crumble 
Ritz crackers and mix with melted butter and almonds. Sprinkle on top of 
casserole. Bake at 325 degrees for 45 minutes. 

This was my mother 's recipe and I 've served it to my family every 

Thanksgiving and Christmas for 35 years. Periodically. I've suggested 

varying the menu and have unanimously been chastened and chastised... 

so, there you go. 

Sue Dunaway 

Mixed vegetable Casserole 



2 tablespoons butter or margarine 
1 cup chopped onion 
1 cup chopped celery 
32 ounces mixed vegetables, 
frozen or canned 



1 (7-oz) can water chestnuts 
1 can cream of chicken soup 
1 cup mayonnaise 
1 cup cracker crumbs 



Saute onions and celery in butter until tender. Combine vegetables, water 
chestnuts, soup and mayonnaise. Fold in onions and celery and pour 
mixture into a casserole dish. Sprinkle with cracker crumbs. Bake at 350 
degrees for 30 minutes or until the top is brown and bubbly. 

Ruth Morris 



1 74 Vegetables and Fruits 




Baked Apples 

8 golden delicious apples 

1 teaspoon cinnamon, 

or more if desired 
Vi cup brown sugar 
Vi cup margarine or butter 
Vi to l A cup water 

2 teaspoons lemon juice 

Peel apples and cut into 
eighths. Layer in a baking 
dish. Sprinkle with brown 
sugar and cinnamon sugar. 
Cut margarine into pieces and 
place on top. Combine water 
and lemon juice and pour 
over all. Bake, covered, at 
400 degrees for 30 minutes 
(do not preheat oven). 
Uncover and bake 15 minutes 
longer. 

Ann Stigall, 
Former Associate 
Director of Music 



Apple Cranberry Casserole 



Sen'es Six to Eight 



3 cups unpeeled apples, sliced 

2 cups fresh cranberries 

3 A cup sugar 

Ys to Vi cup butter or margarine 



1 to IVi cups oatmeal 

Vj cup flour 

Vi cup brown sugar 

Vi to 1 cup pecans, chopped 



Place apples and cranberries in baking dish and sprinkle sugar over them. 
Melt butter or margarine and mix with oatmeal, flour, brown sugar, and 
pecans. Spread topping on apples and cranberries. Bake uncovered at 350 
degrees for 45 to 60 minutes. 

Can be used as a side dish or dessert. For dessert, add whipped cream. 
Additional topping may be needed to completely cover top of fruit mixture. 

Shirley White 
Betty Cowden 

Christmas Cran-Apple Delight 



Serves Eight to Twelve 



10 to 12 large red apples 
2 cups fresh cranberries 
VA to IVi cups sugar 
1 to IVi cups oatmeal 



W to Vi cup flour 
Vi cup brown sugar 
Vi cup chopped pecans 
Vi cup butter 



Cut unpeeled apples into bite-sized pieces (should yield about 3 cups). 
Mix apples, cranberries, and sugar. Pour into 2-quart greased baking dish. 
Mix oatmeal, flour, brown sugar and nuts. Sprinkle over fruit mixture. Dot 
with butter. Bake at 350 degrees for 45 minutes to 1 hour. 

Great with turkey - you think you are eating a cherry pie. 

Susan Edahl 
Sally Broadway 



Vegetables and Fruits 1 75 




Cranberry Casserole 



3 cups fresh cranberries 

2 cups unpeeled apples, diced 

VA cups sugar 

Vi cup water 

54 cup oatmeal 



l A cup brown sugar 
Vi cup flour 
Vi cup chopped nuts 
Vi cup margarine 



Mix first 5 ingredients and put into 2'/2-quart round casserole dish. 
Combine brown sugar, flour and nuts and sprinkle on top of fruit mixture. 
Dot with margarine. Bake at 350 degrees for 1 hour. 

Brynne Miles 

Festive Curried Fruit 

Serves Eight to Ten 



1 (29-oz) can pear halves 

1 (29-oz) can peach halves 

1 (17-oz) can pitted Royal Anne 

cherries 
1 (20-oz) can pineapple chunks 
1 (1 1-oz) can mandarin oranges 
1 (17-oz) can apricots 



Vz cup sugar 

3 tablespoons flour 

Vi teaspoon salt 

3 tablespoons butter or margarine 

1 teaspoon curry powder 

Vi cup white wine 






Drain all fruit, reserving juice. Measure Va cup juice and set aside. 
Combine sugar, flour and salt in medium saucepan. Add reserved % cup 
juice and butter. Cook over medium heat, stirring constantly, until mixture 
boils. Boil for 1 minute, stirring constantly. Remove from heat, and stir in 
wine and curry powder. Gently stir sauce into fruit and spoon into 9x 13- 
inch baking dish. Bake at 350 degrees for 30 minutes. 

A good side dish with ham or for a brunch. May assemble ahead of time 
and refrigerate. Let sit at room temperature 30 minutes before baking. 

Pat Blount 



1 76 Vegetables and Fruits 



When Joe and I came to MPPC 
in 1958, Geri Grady (now wife 
of Dr. D. D. Phillips) was 
Director of Christian Education 
for high school students. Geri 
had come herefrom First 
Presbyterian in Winston-Salem, 
where we were members, and 
she had introduced Joe and me 
at a Montreal Conference for 
Young Adults. We visited other 
Presbyterian churches, but with 
Dr. Fogartie, Eleanor Belli, 
Geri and MPPC 's friendly 
congregation, we knew we would 
be happy here. I felt honored 
that Bess Wliite, president of the 
Women of the Church, invited 
me, the newest member, to sit at 
the head table with her for the 
fall luncheon meeting. In less 
than a year we were 
transferred, but we returned in 
1968 to find our church as 
dedicated as ever and even 
more so in the community. 
Much to my delight I found the 
same wonderful Bess Wliite. 
One day after a meeting, many 
of us were trying to cross 
Providence Road to get to the 
parking lot, but cars wouldn 7 
slow for us without a traffic 
light. Bess put up her white- 
gloved hand in front of the 
approaching cars and started 
crossing the street with the rest 
of us gladly following her lead. 
She was a wonderful friend with 
a great sense of humor. I miss 
that grand lady. 

Rubv Paul 



Hot Fruit Casserole 



Serves Six to Eight 



1 (15-oz) can sliced pineapple 
1 (15-oz) can peach halves 
1 (14-oz) jar spiced apple rings 
1 (15-oz) can pear halves 
1 (15-oz) can apricot halves 



2 tablespoons flour 

Vi cup butter or margarine 

'A cup brown sugar 

1 cup sherry 



Drain all fruit. Cut pineapple and peach halves. Arrange fruit in alternate 
layers. In top of double boiler, combine sugar, butter, flour and sherry. 
Cook, stirring, until thickened. Pour over fruit and refrigerate overnight. 
Before serving, bake at 350 degrees for about 30 minutes or until hot and 
bubbly. Keeps well for several days or freezes well. 

Vicki Smith 

Fresh Pineapple in Madeira Wine 

Sen'es Four to Six 



1 large fresh pineapple 
1 cup Madeira wine 



1 cup sugar 



Remove rind from pineapple. Take out the eyes and discard. Dice the pulp. 
Put a layer of pineapple in a bowl and cover with sugar. Alternate the two 
ingredients in the bowl, ending with sugar. Pour Madeira wine over the 
pineapple and sugar. Chill for several hours before serving. 

Rubv Paul 



Vegetables and Fruits 1 77 




This delicious pineapple dish 
has welcomed many a new 
member to our family. When 
Cooley, now 12, was baptized, I 
prepared it for that special day. 
It was such a hit with young and 
old alike that I fixed it for the 
birth and baptism of each of my 
sister Jamil's five children as 
well as for our other two 
children 's baptisms and 
Cooley 's party for graduation 
from 5th grade! Now, our big 
family gatherings always 
include the pineapple casserole 
with the request, "Please, 
please make it for us! " 

Elaine Walters 



Hot Fruit Casserole - Savannah 
Style 



Serves Eight to Ten 



16 ounces whole cranberries 
6 ounces pitted cherries 

3 cups chopped red apple 
6 ounces pineapple tidbits 

4 ounces apricots, chopped 
1 to lVi cups sugar 



1/4 cups oats 

Vi cup brown sugar 

Vi cup flour 

Vi cup pecans, chopped 

Vi cup butter, melted 



Wash and drain cranberries. Toss fruits with sugar in mixing bowl and pour 
into buttered 9x1 3-inch baking dish. Combine oats, brown sugar, flour and 
nuts. Mix until crumbly. Sprinkle over fruit mixture. Pour melted butter 
over all ingredients. Bake at 350 degrees for approximately 1 hour. 

This recipe belonged to my grandmother. Myrtle Browning Weaver. 

Paillette Weaver Purgason 

Hot Pineapple Casserole 



Sen'es Eight 



2 ( 20-0/ ) cans pineapple chunks 
6 tablespoons pineapple juice 
1 cup sugar 
6 tablespoons all-purpose flour 



2 cups grated sharp Cheddar cheese 
1 cup Ritz or Town House cracker 

crumbs 
'A cup butter, melted 



Drain pineapple, setting aside the juice. Combine flour, sugar and juice. 
Add cheese and pineapple chunks to mixture, stir well, and spoon into a 
lightly greased casserole dish. In a separate bowl, mix cracker crumbs with 
butter. Sprinkle over top of casserole. Bake at 350 degrees for 35 minutes. 



Delicious and easy. A crowd pleaser! 



Elaine Waltc 



1 78 Vegetables and Fruits 




Doug Marshall, U.S. Army, one of many church members who served in 
the U.S. Military 



179 



Vf hen the sanctuary was first built, there was no air conditioning, and the 
hanging lights were relatively dim. Since the trees were small and the new 
sidewalks were bright white in the sunlight, it was glaring to walk outside 
from the 11:00 worship service. Therefore, the Boy Scouts of Troop 55 painted 
the walks green. 

John Alexander 

My friends, Mom and Dad's friends, Aunt Pauline's friends, Grandmother 
Grade's friends - we were all family as 1 grew up in this congregation, 
knowing almost all of its members. As a young girl, I looked out the windows 
of the smaller sanctuary (two short aisles at that time) watching the trees and 
feeling such peace. Of course, Jas. A. would at times disrupt this tranquility, 
but since I hadn 't the foggiest idea usually what he was talking about (those 
intellectual words), 1 could "escape " outside again. Jas. A.'s daughter Mary 
("Curly") and I were in a Sunday school class that always ended with 
sentence prayers, and Mary's were so beautiful that I froze trying to think up a 
few words. Curly Jones was my soul mate, and we had crazy times in the 
manse next door. 

Bettv Dale Presslv Archer 




v 1 ~l O ~ 



l£B, LvLCE A_K_I2 L-AJST7- 




ii it it ii ii it ii it ii ii ii ii ii mi ii iljlil 





One Sunday before we had the 
new sanctuaiy, a family of five 
was ushered down the side 
aisle. Mr. D. D. Phillips was 
sitting at the end of the pew 
near the front, and he got up 
and bowed from the waist to 
greet them. Mr. Phillips waited 
in the aisle for the family to be 
seated; then there was no room 
left for him. Gracious as 
always, he had to find another 
seat in an already crowded 
church. 

Castelloe Dowling 



Aunt Jannie's Company Potatoes 



Seizes Twelve 



8 medium baking potatoes 

Vi cup butter or margarine 

8 ounces cream cheese 

Milk 

2 eggs, lightly beaten 



2 tablespoons flour 

2 tablespoons chopped parsley 

2 tablespoons snipped chives 

Salt and pepper to taste 

1 (2.8-oz) can Durkee onions 



Peel, boil and mash potatoes. Add butter and cream cheese. Whip until 
smooth, adding milk as necessary. Add eggs, flour and seasonings. Place 
in buttered 2 to 3-quart casserole dish. Bake at 350 degrees for 20 to 30 
minutes or until heated through. 

Sunny Lambeth Allen 

Italian Potato Souffle 

Senses Nine to Ten 



3 tablespoons Parmesan cheese 

3 eggs, beaten 

9 potatoes, boiled and mashed 

Milk 

Butter 



Salt and pepper to taste 
8 ounces Mozzarella cheese, grated 
Pepperidge Farm Dressing Mix 
or breadcrumbs 



Combine Parmesan cheese, beaten eggs and mashed potatoes with milk, 
butter, salt and pepper. Layer, in buttered casserole dish, Vi potato mixture, 
Mozzarella cheese and remaining potato mixture. Top with buttered 
Pepperidge Farm Dressing mix or breadcrumbs. Bake at 350 degrees for 45 
minutes. May be made a day ahead and refrigerated, or made ahead and 
frozen; bring casserole to room temperature before baking. 



Double this recipe to easily feed twenty. 



Margaret Parish 



1 82 Potatoes, Rice and Pasta 




Party 
Potatoes 

Serves Eight 

5 to 6 white potatoes 
'A cup butter, softened 
12 ounces cream cheese 
1 cup sour cream 
1 bunch spring onions, 

thinly sliced 
Garlic salt to taste 
Salt to taste 

Boil potatoes. Peel off skins 
and mash potatoes. Add 
other ingredients and mix 
well. Put in casserole dish 
and bake at 350 degrees for 
30 to 45 minutes until 
bubbly. May be kept in 
refrigerator until ready for 
baking. 

Courtney Scott 



Crispy Parmesan Potatoes 



Serves Four to Six 



4 large baking potatoes 

Vi cup unsalted butter, melted 



Vi cup grated Parmesan cheese 
Salt and pepper to taste 



Cut potatoes into 1/8-inch thick slices. Do not peel. Layer potatoes in 
9x1 3-inch casserole dish and drizzle with melted butter. Sprinkle with salt 
and pepper. Cover with foil and bake at 350 degrees for 30 minutes. 
Remove foil and sprinkle Parmesan cheese on top. Bake uncovered for 30 
minutes more. 



These potatoes are my daughter's favorite. 



Jan Swetenbun 



Nana's German Potato Filling 



Sen'es Six to Eight 



6 medium potatoes 
2 large onions, diced 
2 celery stalks, diced 
Butter 



Salt 

legg 

Milk 

4 slices bread, toasted and cubed 



Boil potatoes. While potatoes are boiling, saute onion and celery in butter 
until lightly browned. Mash cooked potatoes and add salt to taste. Add 
egg, butter and milk to potatoes, beating together until mixed well. Stir in 
toast cubes, onion and celery. Add enough milk to moisten. Put potato 
mixture into 2-quart casserole dish. Place dabs of butter on top. Bake at 
350 degrees for 15 to 20 minutes, or until potato peaks are lightly browned. 

This can be ser\>ed with chicken or turkey instead of stuffing. 

Peg McCarty 



Potatoes, Rice and Pasta 1 83 




Potatoes Boulangere 



Va pound Swiss cheese, finely 

sliced 
Va pound onions, finely sliced 
1 pound potatoes, finely sliced 
Salt and pepper to taste 
VA tablespoons Dijon mustard 



VA cups beef or chicken broth 
Grated Parmesan cheese 
Breadcrumbs 
4 tablespoons butter 
Chopped parsley and paprika for 
garnish 



Place a layer of Swiss cheese, a layer of onions and a layer of potatoes in a 
buttered baking dish. Sprinkle with salt and pepper and dot with a little 
mustard. Repeat layers, finishing with a layer of potatoes. Press down 
firmly and pour stock over all. Cover very generously with Parmesan 
cheese mixed with breadcrumbs. Dot with butter. Bake uncovered at 350 
degrees for 30 to 35 minutes. Garnish with chopped parsley and paprika. 



No! a Linker 



* * 



Potato Casserole 



Serves Eight 



1 (32-oz) package frozen, 

shredded hash brown potatoes 
Vi cup butter, melted 

1 (14.5-oz) can cream of chicken 

soup 

2 cups sour cream 



8 ounces sharp Cheddar cheese, 

grated 
1 medium onion, diced 
Topping: 

2 cups corn flakes 

V* cup melted butter 



Mix first 6 ingredients together in 2-quart casserole dish. Top with corn 
flakes. Pour melted butter over corn flakes and bake at 350 degrees for 1 
hour. 

Rich and hearty. 

Laura Corsii 



1 84 Potatoes, Rice and Pasta 




/ remember Hugh McMcmaway 
standing outside the Fellowship 
Hall as we walked into 7th 
grade Sunday school. Every 
Sunday he would say the same 
thing, "Girls, you don V need 
lipstick or makeup to make you 
pretty! " I also remember my 
Junior and Senior High Sunday 
school teachers: Ross Smythe, 
Marshall Gilchrist, Bill States 
Lee, Bill Cowden, Richard 
Vinroot and Bill White. My 
friends and I never missed 
Sunday school or vespers on 
Sunday night! 

Betsy Freeman 



Roasted Garlic Potatoes 

Serves Eight 



3 pounds small red new potatoes 

10 cloves garlic 

5 fresh oregano sprigs or 

2 teaspoons dried, crumbled 

oregano 



2 bay leaves 

V* cup olive oil 

Salt 

Freshly ground pepper 



Combine potatoes, garlic and herbs in shallow roasting pan. (Be sure to use 
a roasting pan large enough to hold the potatoes in a single layer). Pour 
olive oil over potatoes and toss to coat. Season generously with salt and 
pepper. Roast at 450 degrees for about 45 minutes or until potatoes are 
tender and browned, stirring occasionally. Transfer potatoes to serving 
dish. Discard oregano sprigs and bay leaves. Remove roasted garlic from 
pan. Chop and toss with potatoes. Pour oil from pan over potatoes. Toss 
gently and serve. 

Betsy Freeman 

Potato and Spinach Casserole 

Sen'es Eis,ht 



1 (10-oz) package frozen chopped 

spinach 
8 medium potatoes, peeled and 

quartered 
'A cup margarine 



1 cup sour cream 
8 ounces cream cheese 
1 teaspoon dried dill weed 
Salt and pepper to taste 
l A cup Parmesan cheese 



Cook spinach according to package directions. Drain and squeeze dry. 
Boil and drain potatoes. In large bowl, combine potatoes, margarine, sour 
cream, cream cheese, dill, salt and pepper. Stir in spinach. Pour into 
greased 2-quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 
at 325 degrees for 20 minutes. 

Jocelvn Hill 



Potatoes, Rice and Pasta 185 




Cut raw sweet potatoes in 
half and boil with skins 
on. When fork tender, 
drain and cool to touch. 
Skins will slide off easily. 

Adrienne Davis 



Cindy's Sweet Potato Casserole 



Serves Twelve 



3 cups cooked, mashed sweet 
potatoes 

1 cup sugar 

l A cup margarine, melted 

2 eggs, beaten 

1 teaspoon vanilla 
Vi cup milk 



1 teaspoon salt 

Topping: 
Vi cup flour 
1 cup coconut 
1 cup chopped pecans 
Vs cup margarine, melted 
1 cup brown sugar 



Mix first 7 ingredients together and pour into 9x1 3-inch greased baking 
dish. Mix together topping ingredients and sprinkle over the top of potato 
mixture. Bake at 350 degrees for 30 minutes. 

This is always a hit at any family gathering. It's good enough to eat 
for dessert. 

Adrienne Davis 

Crusty Sweet Potato Casserole 



3 cups sweet potatoes 

1 cup sugar 

Vi teaspoon salt 

2% tablespoons margarine 

1 teaspoon vanilla 

Vi cup milk 



2 eggs 

Topping: 

1 cup brown sugar 
Vi cup self-rising flour 
2% tablespoons margarine 
1 cup chopped nuts 



Peel, slice and cook potatoes. Drain well and add sugar, salt, margarine, 
vanilla, milk and eggs. Blend with electric mixer or whip by hand. Pour 
potato mixture into baking dish. Mix together topping ingredients and 
spread over potatoes. Bake at 300 degrees for 30 to 35 minutes until brown 
and crunchy on top. 

Dottie Harloe 



Potatoes. Rice and Pasta 




Sweet 

Potatoes on 

Pineapple 

Rings 

2 cups mashed sweet potatoes 

Vi cup brown sugar 

4 tablespoons melted butter 

% teaspoon cinnamon 

% teaspoon nutmeg 

Pineapple rings 

Mix all ingredients together. 
Place mixture on pineapple 
rings using ice cream scoop. 
Top each scoop with a pecan, 
marshmallow or cherry. 
Bake at 400 degrees for 1 
minutes. 

Blanche Frampton Pepi 



Hannah's Sweet Potatoes 



Sei-ves Eight 



3 cups mashed sweet potatoes 

(3 average-size or 1 large can) 
1 cup sugar 
Vi teaspoon salt 
Vi cup butter 
1 small can evaporated milk 



1 teaspoon vanilla or rum 
Topping: 

1 cup dark brown sugar 
Vi cup flour 
1 cup pecan pieces 
Vi cup butter, melted 



Mix first 6 ingredients together and place in buttered casserole dish. Mix 
topping ingredients and sprinkle over potatoes. Bake at 350 degrees for 35 
minutes. Casserole is done when it is not soupy in the middle. 

These sweet potatoes are a family tradition. They 're delicious 
and easy to double. 

Susie Culp 

Orange Sweet Potatoes 



Sen>es Eight 



1 large can sweet potatoes, drained 

1 teaspoon syrup 

1 teaspoon cinnamon 

Vi teaspoon nutmeg 

Vz teaspoon ground cloves 



1 tablespoon orange juice 

8 halves orange shells, cleaned by 

orange juice squeezer 
Vi bag miniature marshmallow s 



Mix sweet potatoes with syrup, spices and juice. Taste and adjust spiciness 
and sweetness according to taste. Place cleaned orange shells atop standard 
muffin tins, using every other hole. Do not push them down into the hole. 
Spoon sweet potato mixture into each shell, mounding it so that it looks like 
a ball. Bake at 350 degrees for 20 minutes. Add miniature marshmallows 
over top of each potato-filled orange shell. Brown briefly under broiler. 
Serve immediately. 

Margaret Bigger 



Potatoes, Rice and Pasta 1 87 




Sweet Potato 
Pudding 

Serves Ten to Twelve 

3 medium sweet potatoes, 
cooked and grated or 
pureed 

VA cups sugar 

Vi cup butter, melted 

3 eggs, beaten 

1 teaspoon vanilla 

Cook sweet potatoes and 
peel. Grate potatoes on small 
side of grater or puree in 
blender. Add sugar, butter, 
eggs and vanilla. Put in 
9x1 3-inch casserole dish and 
bake at 275 degrees for 2 to 3 
hours. Add a little water to 
potato mixture as it bakes if it 
gets too dry. Pudding should 
look slightly brown on top 
when done. 

Anne Patterson 



Mary Campbell's Sweet Potato 
Casserole 



Senses Ten to Twelve 



6 medium sweet potatoes 

1 teaspoon salt 

Juice and some rind from 1 orange 
Juice and some rind from 1 lemon 

2 eggs 

l A cup butter 

'A teaspoon cinnamon 

Dash of nutmeg 



3 tablespoons brown sugar 

Vi to Vi cup sherry 

1 small can crushed pineapple, 

drained 
Topping: 

l A cup chopped pecans 

Marshmallows 



Boil potatoes in skins until tender. Peel and put in large mixing bowl. Stir 
until smooth, add other ingredients and mix well. Place in 9x1 3-inch 
greased casserole dish. Bake at 350 degrees for 20 minutes. Add pecans 
and marshmallows to top and bake 10 minutes more. You can make this a 
day or two ahead, but you will need to increase the baking time. 

My mother-in-law. Maty Campbell, got this recipe from her mother who 
was a caterer. It is wonderful! 

Muffin Campbell 

Sweet Potatoes with Pecan Topping 



3 cups cooked, mashed sweet 
potatoes 

1 teaspoon salt 

l A teaspoon cinnamon 

2 eggs, beaten 

2 2 /j tablespoons unsalted butter 
1 cup milk 



Dash vanilla 

Topping: 

1 cup brown sugar 
1 cup chopped pecans 
2% tablespoons butter 
X A cup self-rising flour 



Mix first 7 ingredients together and pour into greased 9x1 3-inch baking 
dish. Mix together topping ingredients and sprinkle on top of sweet potato 
mixture. Bake at 350 degrees for 40 minutes. 

Coco Killian 



188 Potatoes, Rice and Pasta 




Brown Rice 

Sen'es Four 

6 tablespoons margarine 
1 cup raw long grain white 

rice 
1 (IOV2-OZ) can beef broth 

Melt margarine in 1 -quart 
casserole dish. Add rice and 
broth. Mix well. Cover and 
bake at 325 degrees for 1 
hour. Easy to double. 

This recipe was given to me 
by my mother-in-law. Nita 
Lindsey, and has been shared 
at many MPPC gatherings 
over the years. It is one of 
our family 's favorites. 

Vicki Smith 



Baked Brown Rice 



Vi cup butter 
1 cup brown rice 
1 can sliced water chestnuts, 
diced, reserving liquid 



1 (4-oz) can mushrooms, 

reserving liquid 
1 can onion soup 



Drain mushrooms and water chestnuts, reserving liquid. Add water to make 
1 cup. Melt butter in large saucepan. Add other ingredients, including 
vegetable liquid mixture, and mix well. Pour into shallow baking dish. 
Bake, covered, at 350 degrees for 45 to 50 minutes. 

This is one of our family 's favorite dishes. It is versatile and can be used 
for cookouts or holidays. 



Mary Kelly 



Christmas Rice 

Serves Four to Six 



1 cup regular rice, uncooked 

2 cans chicken with rice soup 
1 small jar mushrooms 

1 small jar chopped pimentos 



1 green pepper, chopped 
1 medium onion, chopped 
Vi cup margarine 



Mix all ingredients together except margarine and pour into baking dish. 
Dot with margarine. Bake at 350 degrees for 45 to 60 minutes. 

Mom always sen>ed this rice with our Christmas meal when 
I was growing up. 

Regina Thomasson, staff 



Potatoes. Rice and Pasta 1 J 




Company 
Baked Rice 

Senses Ten to Twelve 

1 Vi cups rice 

2 cans cream of mushroom 

soup 
Vi cup butter or margarine 
8 ounces Cheddar cheese, 

grated 
1 cup chopped pecans 

Cook rice according to 
package directions. Mix 
soup, butter and cheese with 
hot rice. Put in 9x1 3-inch 
casserole and top with 
pecans. Bake at 350 degrees 
for 30 minutes. 

This dish is great for 
company or holiday dinners. 

It was a hit at a MPPC 

Sunday School covered dish 

luncheon. 

Ann Edgerton 



Holiday Rice 



2 (14-oz) cans beef broth 

2 cups converted white rice 
1/4 tablespoons butter 

1 medium onion, chopped 

3 cloves garlic, minced 

1 green pepper, chopped 



1 red pepper, chopped 

1 yellow pepper, chopped 

2 tablespoons Herbes de Provence 
l A cup heavy cream 

2 eggs 

Salt and pepper to taste 



Bring beef broth to boil and add rice. Simmer rice for 20 minutes or until 
moisture is absorbed. Saute onion and garlic in butter for 5 minutes. Add 
green, red and yellow peppers. Saute until the peppers are soft, 
approximately 10 minutes. Place the rice in a 2-quart casserole dish. Mix 
in peppers and onions. Pour cream over rice mixture. Add Herbes de 
Provence and salt and pepper to taste. Bake at 350 degrees for 5 minutes. 
Beat eggs and add to rice. Bake for an additional 15 minutes. Serve 
immediately. 

Anne McPhail 

Lemon Parsley Rice 

Serves Six to Eight 



4 tablespoons butter 
1/4 cups rice 

1 cup vermouth 

2 cups homemade chicken broth 



1 teaspoon salt 
Pepper to taste 
Grated rind of 1 lemon 
Vi cup minced fresh parsley 



Melt butter in skillet, add rice and saute a few minutes. Add vermouth, 
broth, salt and pepper and bring to a boil. Add lemon rind and parsley. 
Pour into baking dish and bake at 350 degrees about 45 minutes to 1 hour, 
or until all liquid is absorbed. 

Nola Linker 



1 90 Potatoes. Rice and Pasta 




Garlic Rice 

1 can beef broth 

1 soup can water 

1 cup white rice 

3 tablespoons vegetable oil 

1 teaspoon salt 

V-i teaspoon pepper 

2 cloves garlic, optional 

Combine all ingredients and 
bring to boil on stovetop. Put 
in casserole dish and bake at 
350 degrees for 20 minutes. 

The garlic is optional. 
Children really like this 
without the garlic flavor. 

Louise "Beezv" Somerville 



Miss Loma Squires' 
Seaview Inn Herb Rice 



Serves Four to Six 



3 tablespoons butter 

1 cup long grain rice 

2 cups water 

3 chicken bouillon cubes 

1 cup onion, finely chopped 



1 cup celery, chopped 
Vz teaspoon marjoram 
Vi teaspoon savory 
1 teaspoon rosemary 



Saute rice in butter until browned. Set aside. Combine next seven 
ingredients and heat until bouillon cubes are dissolved. Bring to boil and 
add rice. Cook over low heat, with saucepan uncovered, for 14 minutes. 
Stir occasionally. Remove from heat and cover for 10 minutes. May be 
made ahead and reheated. 

Miss Loma Squires was a dietician at Queens College. She joined Miss 

Thelma Albright, who was the dean at Queens, when she bought the 

Seaview Inn at Pawley's Island. It was known for delicious food. 

DeeDee McKay 

Rice Pilaf 

Sen'es Four to Six 



1 onion, chopped 

2 tablespoons butter 

1 cup long grain rice 

2 cups chicken broth 



1 cup coarsely chopped pecans 
1 cup cooked peas (optional) 
Salt and pepper to taste 



Saute onion in butter until limp and translucent. Add rice and toss in pan 
until lightly browned. Pour in broth and bring liquid to boil. Reduce heat, 
cover and simmer until liquid has been absorbed into rice, about 18 
minutes. Add salt and pepper to taste. Stir in nuts and peas. 

Donna Witman 



Potatoes. Rice and Pasta 1 9 1 




Mary 

Claudia's 

Baked 

Steamed Rice 

Semes Si.\ 

Vi cup margarine 

1 medium onion, chopped 

2 cans beef consomme 
V/i to 2 cups rice 

1 teaspoon garlic salt 
1 jar mushrooms 

Saute chopped onion in 
margarine until tender. 
Combine remaining 
ingredients and pour into 
baking dish. Cover and bake 
at 350 degrees for 1 hour. 

Claudia Belk 



Ruth O.'s Rice Pilaf 



Senses Ten to Twelve 



Vz cup butter 

1 cup fine egg noodles, broken 
into small pieces 



2 cups long grain rice 

4V2 cups boiling chicken broth 

Salt and pepper to taste 



Melt butter in a large pot and slowly brown noodles until golden. Stir often 
and watch carefully, as they suddenly brown in a hurry. Slowly add boiling 
broth. Bring to a good quick boil. Stir in rice and turn heat very low. Add 
salt and pepper to taste. Cover tightly and cook about 25 minutes. 

Man' Martin 



Microwave Risotto 

Selves Six to Eight 



2 tablespoons butter 

2 tablespoons olive oil 

1 cup uncooked Arborio rice 
Vi cup onion, chopped 

3 cups chicken broth 



8 ounces sliced mushrooms 

1 cup frozen English peas 

Vi cup freshly grated Parmesan 

cheese 
Vi teaspoon ground pepper 



Microwave butter and oil at high for 2 minutes. Stir in rice and onion. 
Microwave at high 4 minutes, stirring after 3 minutes. Stir in broth. 
Microwave at high for 10 minutes, stirring at 3-minute intervals. Stir in 
mushrooms and microwave at high for 8 minutes, stirring at 3-minute 
intervals. Stir in peas. Microwave at high 2 minutes. Cover and let stand 5 
minutes. Sprinkle with Parmesan cheese and pepper. Serve immediately. 

Pimkin Brooks/lire 



1 92 Potatoes, Rice and Pasta 




Noodles and 
Rice 

3 tablespoons butter 
Vi cup chopped celery 
Vi cup chopped onion 
1 cup regular long grain 

white rice 
VA cups water or chicken 

broth 
1 package Lipton Chicken 

Noodle Soup mix 

In large skillet, saute onions, 
celery and rice in butter until 
slightly brown. Add broth 
and Lipton soup mix. Mix 
well and bring to boil. 
Cover, reduce heat and 
simmer for 25 minutes until 
liquid is absorbed. 

Barbara Harris, staff 



Wild Rice Casserole 



1 package Uncle Ben's Wild Rice 
1 pound Neese's Sausage 
Vi pound mushrooms 
Vt cup butter 



% cup flour 
2 cups milk 
Vi teaspoon Worcestershire sauce 



Cook rice according to package directions. Cook sausage. Drain fat. Saute 
mushrooms in butter. Add flour and heated milk. Cook until thick and 
smooth. Add Worcestershire sauce, sausage and rice. Pour into greased 
casserole and bake at 375 degrees for 30 minutes. 

This recipe was my grandmother 's recipe. My family enjoyed it 
at holiday gatherings. 

Noelle Vandiver 

Barley Casserole 



Serves Six to Eight 



Vi pound mushrooms 
4 to 5 tablespoons butter 
1 large onion, finely chopped 



1 cup pearl barley 
Salt and pepper to taste 

2 to 3 cups beef or chicken broth 



Slice mushroom caps and stems. Heat butter in skillet. Add chopped 
onions and cook 3 to 4 minutes. Add mushrooms. Cook another 4 minutes, 
stirring occasionally. Add barley. Brown lightly, mixing well with onions 
and mushrooms. Season to taste with salt and pepper and pour into buttered 
casserole. Add enough boiling broth to cover and come Vi inch above 
mixture. Cover tightly and bake at 350 degrees for about 25 minutes, until 
liquid is evaporated and barley is tender (can add more liquid if necessary). 
Serve as you would wild rice. May be made ahead and reheated. 

Nancv Elberson 



Potatoes. Rice and Pasta 1 93 




Noodles Romanoff 

Serves Eight 



1 (8-oz) package noodles 

2 cups chicken broth 
1 dash nutmeg 

1 teaspoon Worcestershire sauce 
1 tablespoon Grey Poupon 
mustard 



1 small clove garlic, minced 
1 cup low fat cottage cheese 
8 ounces low fat sour cream 

1 onion, chopped 

2 tablespoons minced parsley 
Vi cup grated Parmesan cheese 



Cook noodles in chicken broth with nutmeg. Drain. Combine noodles, 
broth and remaining ingredients, except Parmesan cheese. Turn into 
buttered 2-quart casserole dish. Sprinkle with grated Parmesan cheese. 
Bake at 350 degrees for 30 minutes. 

Blythe McCradie Link 

Fettuccini and Spinach 

Serves Four to Six 



1 (8-oz) package fettuccini or 
rotini noodles, cooked and drained 

1 (10-oz) package frozen chopped 
spinach, thawed and drained 

1 clove garlic, finely chopped 

'A cup vegetable oil 



'A cup boiling water 

Vi of a vegetable bouillon cube 

'A teaspoon dried basil leaves 

1 cup cottage cheese 

Vz teaspoon salt 

Vt cup grated Parmesan cheese 



In large skillet, cook spinach and garlic in oil for 5 minutes, stirring 
frequently. Dissolve bouillon in water. Add bouillon mixture, basil, 
cottage cheese and salt to spinach. Stir over low heat until blended. Toss 
spinach mixture, grated cheese and noodles. Serve in heated dish. 

Sue McCoy 



1 94 Potatoes, Rice and Pasta 




Garden Sauce with Fettuccini 

Semes Six 



Vi cup olive oil 

4 cloves garlic, chopped 

1 small red onion, chopped 

1 carrot, chopped 

1 small zucchini, cut in 

%-inch slices 
1 small yellow squash, cut in 

%-inch slices 



'A cup chopped parsley 

I (28-oz) can diced tomatoes 

1 (28-oz) can Furmano's crushed 

tomatoes 
% cup chopped fresh basil 
Salt and pepper to taste 
Vz small bunch broccoli florets 
1 pound spinach fettuccini 



To prepare sauce, heat oil in large pot over low heat. Add garlic, onion, 
carrot, zucchini and squash. Cook 15 minutes, stirring until softened. Add 
parsley, tomatoes, basil, salt and pepper. Raise heat to medium and simmer 
25 minutes, stirring frequently. Add broccoli and continue cooking for 10 
minutes until florets are tender. Taste and adjust seasoning. Cook pasta 
according to package directions. Drain well and serve with sauce. 

Don 't be afraid to try the spinach pasta. It doesn 't taste like spinach. 

This recipe came from a vegetarian cookbook where the chef-owner says, 

"the clients sop up the sauce with bread they love it so much. " 

I feel the same way! 



Audrey Dougherty 






Potatoes, Rice and Pasta 1 95 




Cheesy Spinach Lasagna 



Serves Eight 



3 cups tomato sauce 

1 cup water 

'A cup diced onion 

Vi cup diced celery 

1 tablespoon olive oil 

1 tablespoon Italian seasonings 

1 tablespoon garlic salt 

8 ounces Mozzarella cheese, sliced 



9 whole wheat lasagna noodles, 

uncooked 
3 cups low-fat cottage cheese 

1 (10-oz) package frozen chopped 

spinach, thawed and drained 
l A cup Parmesan cheese, grated 

2 eggs, beaten 



Mix together tomato sauce, onion, celery, olive oil, Italian seasonings and 
garlic salt. Simmer 15 minutes. Add 1 cup water to cooked sauce. Put 1 
cup of sauce in bottom of 9x1 1 -inch casserole dish. Layer 3 uncooked 
lasagna noodles, followed by 1 cup sauce and 4 ounces mozzarella cheese. 
Add another layer of uncooked noodles. Mix together cottage cheese, 
drained spinach, Parmesan cheese and eggs. Spread spinach mixture over 
noodles in a week's. Add another layer of uncooked noodles and rest of 
tomato sauce. Top with remaining mozzarella cheese. Bake at 350 degrees 
for 50 to 60 minutes. Let set for 15 minutes to cool before serving. 

Sandy DuPiiy 



1 96 Potatoes, Rice and Pasta 




When our son. She/ton, was five 
years old, he asked to be 
baptized. Since we were not 
officially church members, we 
said, "OK, for your birthday 
we 11 do that. " We took the 
class to become members; and 
although we missed his 6th 
birthday in February, he was 
baptized shortly thereafter. He 
walked down the center aisle 
with us on that Sunday, and he 
is still very active as a high 
school freshman with the church 
youth group and council. 

Pam Metcalf 



LASAGNA WITH B ESC I AM ELLA SAUCE 

Serves Six to Eight 



1 cup chopped onions 

% cup chopped carrots 

% cup chopped celery 

1 to 2 pounds meat (ground beef, 

Italian sausage, or chopped ham) 
Vi cup dry white wine 
1 to 2 tablespoons beef bouillon 

crystals 
Salt, pepper, oregano, basil to taste 
1 box lasagna noodles 
8 ounces sliced Mozzarella cheese 



1 pound 10-oz jar prepared 

spaghetti sauce 
1 to VA cups grated Mozzarella 

cheese 
Grated Parmesan cheese to taste 
Besciamella Sauce: 

6 tablespoons butter 

6 tablespoons flour 

2 cups milk 

1 cup heavy cream 



Lightly saute onions, carrots and celery in small amount of butter. In a 
separate pan, cook meat. Drain. Combine meat, vegetables and remaining 
ingredients. Simmer 10 minutes. Cook 1 box lasagna noodles according to 
package directions. Drain. Spread layer of spaghetti sauce (about l A inch) 
on bottom of 9x1 3-inch baking dish. Add "spotty" layer of Besciamella 
sauce. Add layer of noodles. Add layer of sliced Mozzarella cheese. 
Repeat layers, except Mozzarella, to include 3 layers of noodles. Top with 
heavy layer of Besciamella sauce and cover with grated Mozzarella cheese. 
Sprinkle with heavy layer of Parmesan cheese. Bake at 350 degrees for 30 
minutes. 

Besciamella Sauce 

Melt butter and stir in flour. Add milk and cream, beating with wire whisk. 
Return to high heat and cook, stirring constantly. When sauce comes to boil 
and thickens to a smooth cream, reduce heat and simmer 2-3 minutes. 
Remove from heat for use with lasagna. 

Pam Metcalf 



Potatoes, Rice and Pasta 197 




Spinach Lasagna 

Serves Eight 



1 (8-oz) box lasagna noodles, 

cooked and drained 
1 (10-oz) package frozen chopped 

spinach, thawed and drained 
32 to 36 ounces prepared 

spaghetti sauce 



2 cups Mozzarella cheese, grated 
Vi cup Parmesan cheese, grated 

1 egg 

15 ounces Ricotta cheese 

2 cups Monterey Jack cheese, grated 



Cook and drain lasagna noodles. Put about V* spaghetti sauce in bottom of 
9x1 3-inch baking dish. Add layer of 3 lasagna noodles. Cover with l A of 
remaining spaghetti sauce. Layer 1 cup Mozzarella cheese. Layer 3 
lasagna noodles. Combine Parmesan cheese, egg, Ricotta cheese, 1 cup 
Monterey Jack cheese and spinach. Spread on top of lasagna noodles. 
Layer 3 lasagna noodles. Layer remaining spaghetti sauce. Cover and bake 
at 350 degrees for 30 minutes. Uncover and top with remaining Mozzarella 
and Monterey Jack cheese. Bake, uncovered, for an additional 15 minutes. 



Pat Blount 






Bistro Chicken with Penne and Feta 

Semes Six 



1 box penne pasta, cooked and 

drained 

2 cups Roma quartered tomatoes 
1 package Feta cheese with basil 

and tomato, crumbled 
'A to % cup Caesar salad dressing 
'A cup red onion, chopped 



Vi cup fresh basil leaves, 

cut in strips 
V* cup sun-dried tomatoes, 

drained and chopped 
2 or 3 pounds boneless chicken 

breasts or 1 package shortcuts 

chicken 



Grill or broil chicken and cut into slices. Mix all ingredients together. 
Serve warm or chilled. 

This is a wonderful, delicious summer pasta dish. 

Luci Heeseman 



1 98 Potatoes, Rice and Pasta 




Parmesan Zing 
Pasta 

Serves One 

1 can chicken broth 
' .1 pound vermicelli 
Juice of Vi lime 
Parmesan cheese to taste 
Salt to taste 

Bring broth to a boil. Add 
pasta and salt. Squeeze half 
of the lime juice into broth. 
Cook for 10 minutes or until 
pasta is done. Sprinkle 
bottom of bowl or plate with 
remaining lime juice. Add 
pasta and half of the broth. 
Sprinkle generously with 
cheese. 

When finished with pasta, 

drink remaining broth. You 

may slurp it but don 't tell 

your mom! 

Meredith Ashcraft 



Pasta Passionata 



Serves Four 



8 ounces bow tie pasta 

% cup virgin olive oil 

2 cloves garlic 

Yt pound chicken breast, boned 

and skinned, cubed 
3 A cup sun-dried tomatoes in oil, 

chopped 



1 54 cups broccoli florets 

1 teaspoon basil 

1 pinch red pepper flakes 

Vi teaspoon salt 

% cup white wine 

'A cup chicken broth 

1 tablespoon butter 



Cook pasta according to package directions. Saute garlic in oil. Add 
chicken and cook 5 minutes. Add broccoli and sun-dried tomatoes. Cook a 
few minutes. Add basil, salt and red pepper. Add wine, broth and butter. 
Cook 5 minutes and toss with warm pasta. 

Bindy Woerner 

Pasta with White Clam Sauce 

Serves Four 



2 cans Progresso white clam sauce 
1 can Italian stewed tomatoes 
Vi cup vermouth or white wine 
Dash of Worcestershire sauce 
% teaspoon Italian seasoning 



Vi tablespoon lemon juice 
1 can whole baby clams, drained 
'A cup fresh parsley 
Vermicelli, cooked al dente 
Fresh Parmesan cheese 



Combine first 6 ingredients. Simmer uncovered for 40 minutes. Add clams 
and parsley. Cook for 3 to 4 more minutes. Place vermicelli on a platter. 
Pour clam sauce over and sprinkle with Parmesan cheese. 

Genevieve Cummings 



Potatoes, Rice and Pasta 1 99 




Pasta Primavera - Alfredo 



Serves Eight 



8 ounces light cream cheese, cubed 

1 cup Parmesan cheese, grated 

Vi cup butter or margarine 

Vi cup milk 

V* cup chopped onion 



1 orange sweet pepper 
5 small zucchini, thinly sliced 
1 (16-oz) package fettuccine, 
fusilli or rotini 



In a large saucepan, on low heat, stir together cream cheese, Parmesan 
cheese, butter and milk until smooth. Add chopped onion and chopped 
orange sweet pepper. Keep sauce warm until ready to serve. Put pasta in 
boiling water and add zucchini. Cook until done. Drain pasta and zucchini. 
Place in serving bowl and add sauce. Serve on dinner plates. Sprinkle with 
additional Parmesan cheese. 

Delicious and easy. 



Rachel Emeiy 



Easy Ravioli Casserole 



Sen'es Eight to Ten 



1 pound ground beef (optional) 

1 (25-oz) jar spaghetti sauce 

2 (16-oz) packages frozen cheese 

ravioli 



2 cups Mozzarella cheese, grated 
% cup Parmesan cheese 



Brown ground beef and drain thoroughly. Add spaghetti sauce to meat and 
simmer 15 minutes. Cook ravioli according to package directions but 
remove from heat 5 minutes before end of cooking time. Drain thoroughly. 
Cover bottom of 9x1 3-inch casserole dish with thin layer of spaghetti sauce. 
Layer ravioli in single layer on bottom of dish. Cover with 14 sauce, 14 
Mozzarella and 14 Parmesan cheese. Repeat layers. Cover and bake at 350 
degrees for 20 to 25 minutes until hot and bubbly. Can be frozen or 
partially baked and refrigerated for several days. 

Marsha Stiegel 



200 Potatoes, Rice and Pasta 




Aunt Martha's Baked Spaghe - 



Serves Ten to Twelve 



1 (20-oz) can tomatoes 
Vi teaspoon sugar 

Va teaspoon baking soda 

2 teaspoons salt 

5 tablespoons margarine 
1 large onion, diced 

1 green pepper, diced 

2 pounds ground beef 



2 teaspoons chili powder 

1 (12-oz) package spaghetti, cooked 

1 (4-oz) can mushrooms 

1 small can ripe olives 

1 cup whipping cream 

Vi cup milk 

Va pound grated American cheese 



Cook tomatoes, sugar, soda and salt until reduced in half. Set aside. Saute 
onions and green peppers in margarine. Add beef and brown. Pour tomato 
mixture over beef and add the chili powder. Continue cooking for 20 
minutes. Add the cooked spaghetti and put all in a deep 3-quart casserole 
dish. Top with ripe olives and mushrooms. Pour milk and cream over all 
and bake at 300 degrees for 1 hour. Remove from oven, top with grated 
cheese and serve. 

My aunt gave this recipe to my parents when they were first married, and it 

was always a family favorite. My mother submitted it for inclusion in First 

Presbyterian Church of Gastonia' s cookbook. 



Kathy Gatelv 






Potatoes, Rice and Pasta 20 1 




Light and Tasty Spinach Spaghetti 



Serves Three to Four 



8 ounces spaghetti noodles, 

cooked and drained 
2 boxes frozen chopped spinach, 

thawed and drained 
2 eggs (can use Egg Beaters) 
1 cup reduced-fat sour cream 
Vi cup milk (1%, 2% or skim) 



Vz cup Parmesan cheese, divided 

1 teaspoon salt 

Vi teaspoon pepper 

2 tablespoons chopped onion 

2 cups 2% milkfat Monterey Jack 
cheese, shredded 



Whisk together eggs, sour cream, milk, % cup Parmesan cheese, salt, pepper 
and onion. Add Monterey Jack cheese. Add spinach and cooked spaghetti. 
Stir well. Pour into 1 'A or 2-quart casserole dish sprayed with cooking 
spray. Sprinkle % cup Parmesan cheese on top. Bake covered at 350 
degrees for 15 minutes. Uncover and continue baking for 15 to 20 minutes. 

This lighter version of the original recipe uses half the cheese and 
low fat sour cream, yet still tastes good. 



Elizabeth Chaplin 






202 Potatoes, Rice and Pasta 




In the '50s when my brothers, 
Tom and Harvey Grasty, and I 
grew up on Queens Road West, 
the development was new, with 
little trees. One early morning 
my excited mother woke me and 
said, "Quick, look outside; 
there 's a house going down the 
street. " The Junior League Hut 
was being moved to Myers Park 
Presbyterian. The square, 
clapboard house was to be used 
at the church for children of 
elementary school age, and I 
have fond memories of playing 
house there with fascinating art 
projects and thrilling Bible 
stories. When I "graduated" to 
the older folks ' class, our room 
was where Gateway is now. 
Stella Alexander came to 
Sunday school one day in a 
wheel chair with a cast on her 
leg— an instant celebrity in first 
grade. When we got to high 
school, we counted on eating 
Sunday suppers at the church 
and hoped that spaghetti, 
everyone 's favorite, would be 
served. At that time, the kitchen 
and great hall were in the 
basement of the main church 
building, space that was later 
divided into rooms for offices 
and, after the CLC was built, for 
adult classes. 

Lucy Grasty 



Spaghetti Casserole 



2 tablespoons butter 

1 clove garlic 

1 teaspoon sugar 

1 teaspoon salt 

Pepper to taste 

154 pounds ground beef 



2 (8-oz) cans tomato sauce 
1 (8-oz) package spaghetti 

3 ounces cream cheese, softened 
154 cups sour cream 

6 green onions, chopped 

54 pound Cheddar cheese, grated 



Put butter in cold skillet. Add garlic and mash with sugar, salt and pepper. 
Cook until butter is melted, then add meat and brown. Add tomato sauce 
and simmer uncovered for 20 minutes. Cook spaghetti according to 
package directions. Combine cream cheese, sour cream and green onions. 
Place spaghetti in greased 9x1 3-inch casserole. Top with cream cheese 
mixture and then meat mixture. Sprinkle Cheddar cheese on top. Bake 
uncovered until hot and bubbly, about 30 minutes. This recipe freezes well. 
If you double the recipe, you can make three 8x8-inch casseroles. 



Cambey Gallagher 



Spaghetti Casserole 



Semes Six 



1 pound spaghetti 
1 small carton cottage cheese 
8 ounces cream cheese 
1 cup sour cream 



54 cup grated onion 
Salt and pepper to taste 
3 tablespoons melted butter 
24 ounces spaghetti sauce 



Cook spaghetti according to package directions. Drain. Combine cottage 
cheese, cream cheese, sour cream and onion and set aside. Put half of 
spaghetti into 2-quart casserole. Cover with cheese mixture, then with rest 
of spaghetti. Pour on melted butter and top with your favorite spaghetti 
sauce. Chill in refrigerator. Take out 30 minutes before baking. Bake at 
350 degrees for 45 minutes. This freezes well. Reduced fat cream cheese 
and sour cream may be used if desired. 

Lucy Grasty 



Potatoes, Rice and Pasta 203 







While in grades 4-6 at Eastover School (1941-44), 1 was a member of the 
Myers Park Presbyterian Church Girl Scout Troop, which met in the Scout Hut 
one afternoon a week during the school year. We proudly wore our uniforms to 
school and then after school walked up to the church. Our leader was Mrs. 
Caldwell Johnston (Dickie), a wonderful friend and teacher. Our most 
adventurous outing was a picnic on McAlpine Creek near where the Olde 
Providence Club is now. We rode our gearless bicycles out Providence Road 
with no concern for traffic. There weren 't many cars past Sharon Lane as the 
city limit was at Briar Creek, and also gas was rationed. Mrs. Johnston was a 
member of Second Presbyterian Church but lived near MPPC on Providence 
Road. Her two daughters were members of the troop. I was a member of 
Myers Park Baptist Church, but the only Girl Scout troop in the neighborhood 
was at Myers Park Presbyterian Church. 

Jo Claire Dulin 



~ — 



>-* 



*+ jr* 



Girl Scout Troop 112 in 1953 



IT1 C A\ 1 *3 jf^. 



LT 






**: "f< 




Ǥ& #' 






■ ]•■•■• 



Boy Scout Troop 55 in 1966 




Dr. James Fogartie had recently 
been called to First 
Presbyterian Church in 
Spartanburg, SC, when Osce 
and I married there in April 
1975. We were among the first 
couples he counseled for 
marriage in my home church. 
Naturally he spoke highly of 
Myers Park Presbyterian 
Church when he learned we 
would be living in Charlotte. 
Although we visited other 
churches, we were most warmly 
welcomed at MPPC. I felt at 
home here as the Gothic style 
resembled the church where I 
had been ve?y active as a 
youth. Also, Dr. Fogartie must 
have put in a "good word" on 
our behalf. It has been a 
wonderful 25 years of 
membership. Incidentally, when 
we joined MPPC, the church 
was planning its 50th 
anniversary celebration, and we 
were put into action right away! 

Lou Self 



Beef Tenderloin 



Serves Sixteen 



'A cup soy sauce 

3 tablespoons grated peeled ginger 

root 
V/i teaspoons fennel seeds 
Vi teaspoon crushed red pepper 



'A teaspoon cracked black pepper 

'A teaspoon ground cloves 

1 (5-pound) whole beef tenderloin, 

trimmed and tied 
1 tablespoon salad oil 



In a large plastic bag, mix all ingredients except oil. Place tenderloin in bag 
and turn to coat with marinade. Close bag and place in a large baking dish 
or roasting pan. Refrigerate 6 to 8 hours until ready to roast, turning bag 
occasionally. About 1 % hours before serving, place tenderloin on rack in 
large roasting pan. Discard marinade and bag. Brush tenderloin with salad 
oil. Insert meat thermometer into thickest part. Roast at 425 degrees for 45 
minutes to 1 hour until temperature reaches 140 degrees (rare). 

This recipe has been used each year for the past ten years at our "Easy 

Readers " Book Club annual dinner. The fennel seeds and ginger root add 

a different flavor. 

Linda Wallace 

Joy's Christmas Tenderloin 



1 (4 to 4/4-pound) beef tenderloin 
Vi cup oil 

l A cup burgundy wine 

2 tablespoons grated onion 



1 clove garlic, minced 

Vi teaspoon salt 

5 drops Tabasco sauce (optional) 



Combine all ingredients and allow beef to marinate in refrigerator at least 2 
hours. Remove from sauce. Place meat in a shallow pan and brush with 
marinade. Bake for 15 minutes at 450 degrees. Reduce temperature to 350 
degrees. Baste with marinade occasionally and continue baking for 35 
minutes for medium rare, or less time for rare. Serve garnished with 
sauteed mushroom caps and sprigs of parsley. 

Betsy Freeman 



206 Meats and Poultry 




Lucy's Chateaubriand 

Beef tenderloin, defatted, tenderized 
and seasoned with salt and pepper 

Cook beef in middle of oven at 350 degrees for 30 to 45 minutes. This can 
be done ahead of time. When ready to serve, put under the broiler for 10 
minutes on each side. Serve immediately with mushroom sauce. 

Mushroom Sauce 

1 jar mushroom pieces in butter 2 teaspoons flour 

1 can beef broth 

Saute mushroom pieces in butter. Add most of the can of beef broth to 
mushrooms and continue heating. Slowly mix remaining cold broth with 2 
teaspoons of flour to make a paste. Add a little hot broth from mushroom 
pan to the paste and mix. Add the flour paste to the hot broth and 
mushrooms in pan and stir until smooth. Add hot water or flour to sauce 
until thickness is right. 

Sue Zielinski 

Filet with Cream Sauce 

Seizes Four 

4 filet steaks % cup whipping cream 

1 tablespoon butter Salt and pepper to taste 

2 tablespoons anchovy paste 

In a frying pan on high heat, cook steaks in butter to desired doneness. 
Remove from heat and keep in a warm oven. In the same frying pan, mix 2 
tablespoons of anchovy paste with the cream. Simmer on low heat, adding 
pepper and very little salt to taste. Serve steaks hot covered with the sauce. 

This is good seized with rice and fresh green beans. 

Coco Killian 

Meats and Poultiy 207 




Third Grade Sunday School 
represents an important 
milestone for children. In 
addition to receiving our own 
Bibles, we all learned the 23rd 
Psalm under the direction of our 
teachers. Bill and Sue 
McClelland. 

Steve Stroup 



SUKIYAKI 

Serves Six 



6 ounces shirataki (clear noodles) 
3 pounds beef tenderloin (or eye of 

round), sliced paper thin 

against grain 
Suet or oil for pan 
16 leeks or scullions, cut in 2-inch 

lengths 
3 cups Chinese cabbage, cut thin 
16 large mushrooms, thinly sliced 



1 pound fresh spinach, cut in 

1-inch lengths 
12 (1-inch) cubes tofu 
1 cup soy sauce 
Vi cup sake or white wine 
% cup sugar 
1 to 2 cups Dashi (fish broth in a 

tea bag) or beef bouillon 



Prepare shirataki ahead by soaking 1 hour in cold water. Drain and cut. 
Arrange meat and vegetables attractively on large platter(s). Fill container 
with soy sauce, sake, sugar, and dashi mixture. Preheat electric fry pan. 
Prepare with suet or oil. Divide into 3 batches and cook at the table as 
follows: Cook 'A of meat for 1 to 2 minutes, turning over and over. Add l A 
of liquid, push meat to side, add Vi of leeks or scallions, mushrooms, and 
Chinese cabbage, and toss for one minute. Add spinach, tofu, and shirataki. 
Cook and toss until heated through. Pour into bowl and serve while you 
cook batches 2 and 3. Do not overcook. Serve with white rice and dessert. 

A relaxing meal with family or friends. 

All the cooking is done at the table. Everything can be prepared in 

advance. Leftover sukiyaki is prized at our house! 

Jackie Hada, Children 's Ministry Director 



208 Meats and Poultry 




London Broil 

1/4 to 2 pounds London 

broil 
2 cups Lawry's teriyaki sauce 

(with pineapple juice) 
1 tablespoon minced garlic 
1 tablespoon dried rosemary 

Score London broil, making 
shallow cuts 1 inch apart 
across both sides of meat. 
Place meat in marinade bag. 
Mix teriyaki sauce, garlic and 
dried rosemary and add to 
bag. Marinate overnight in 
refrigerator, turning bag 
once. Put on grill and cook 
to desired doneness. Eat and 
enjoy. 

Bill Peterson 



Marinated Flank Steak for Fajitas 



Serves Four to Six 



VA pounds flank steak (can also 

use boneless chicken breast) 
3 cloves garlic, minced 
2 tablespoons oil 



'A cup tomato juice 
Vi cup lime juice 
'/z cup soy sauce 
Vi cup brown sugar 



Score each side of steak in diamond pattern. Place in shallow glass dish. 
Combine remaining ingredients and pour over steak. Marinate overnight. 
(If using chicken, marinate only 2 hours). Before cooking, drain meat and 
reserve marinade. Boil marinade in small saucepan. Grill steak 4 to 5 
minutes each side (or until desired doneness), brushing frequently with 
marinade. Slice thinly on diagonal. Serve in warm tortillas with salsa, sour 
cream, grated cheese, lettuce, avocado (or guacamole) and tomatoes 
drizzled with lime juice. 

The marinade really makes the difference for these fajitas. 

Bunny Church 

Tangy Flank Steak 



1 Vi pounds flank steak 
Vi cup oil 

3 tablespoons vinegar 
3 tablespoons lemon juice 

2 tablespoons Worcestershire sauce 
2 tablespoons soy sauce 



2 tablespoons dry mustard 
1/4 tablespoons parsley flakes 
1/4 teaspoons sugar 
1/4 teaspoons salt (optional) 
1 teaspoon black pepper 
Vi teaspoon garlic powder 



Place flank steak in shallow container. Combine other ingredients; pour 
over steak. Cover and chill at least 2 hours, turning several times. Grill 
over hot coals 6 to 8 minutes per side or until desired doneness. Slice thinly 
across grain. 

Daphne Little 



Meats and Poultry 209 




Mother's 

Barbecue 

Sauce 

Yields About 2 Cups 

Vi cup butter or margarine 
2 medium onions, chopped 
1 clove garlic, crushed 

(optional) 
1 teaspoon sugar 
1 teaspoon salt 
Vi cup vinegar 
1 cup ketchup 
Vi cup soy sauce 
1 lemon, sliced 

Melt butter in medium 
saucepan. Saute onions until 
tender. Add remaining 
ingredients. Simmer for 30 
minutes. Refrigerate unused 
portion. 

When I asked my family 

which family recipe they 

thought of first, this one of 

my mother, Mimi Houston 's, 

won hands down! It 's great 

on any kind of meat. 

Punkin Brookshire 



Lean Cranberry Pot roast 



Senses Six 



Wi pounds London broil steak, 

trimmed of all visible fat 
Vi cup ruby port wine 
2 cups canned beef broth 
1 cup chopped onion 



1 cup whole berry cranberry sauce 

2 tablespoons cornstarch, mixed 

with 3 tablespoons water 
4V2 cups hot, cooked extra wide 
noodles 



Heat a large nonstick skillet over medium heat. Add London broil and sear 
for 5 to 6 minutes per side, until both sides are very brown. Lightly coat a 
large baking dish with cooking spray. Transfer meat to baking dish. 

Reduce heat to low and pour port wine into skillet, using a wooden or 
plastic spoon to scrape up any brown bits from skillet. Bring wine to a boil. 
Add beef broth and onion and simmer 3 to 4 minutes or until onion is soft. 
Stir in cranberry sauce, breaking it into small lumps. Pour broth mixture 
over meat. Seal completely with several layers of aluminum foil so that 
cooking broth doesn't evaporate. 

Bake 30 minutes at 375 degrees. Reduce heat to 325 degrees. Bake Wi 
hours longer. Drain meat and pour cooking broth into a saucepan. Bring 
the broth to a boil and stir in cornstarch. Cook 30 seconds or until broth 
thickens to consistency of gravy. Serve meat with sauce and noodles. 

Nancy Ellis 



2 1 Meats and Poultry 




Beef Stew 

Serves Six 

2 pounds stew beef 
Salt and pepper to taste 
1 can mushroom soup, 

undiluted (use more if 

needed) 
1 package Lipton onion 

soup mix 
l A cup burgundy wine 
Carrots 
Onions 
Potatoes 

Mix beef with other 
ingredients. Bake, covered, 
at 350 degrees for VA to 4 
hours until meat is tender. 
Add more liquid if needed. 

Peggy Pierce 



Mary Akers' Lazy Day Stew 

Serves Six 



2 pounds stew beef cubes 

5 carrots, peeled and cut in pieces 

5 potatoes, peeled and cut in pieces 

2 onions 

1 teaspoon sugar 



Salt and pepper 

1 (8-o/) can tomato sauce 

1 can water 

2 teaspoons quick-cooking tapioca 



Arrange beef cubes in a single layer in flat baking dish or 13x9-inch pan. 
Top with chunks of carrots, potatoes and onions. Sprinkle with sugar, salt 
and pepper. Pour tomato sauce and water over everything. Top with 
tapioca. Seal with foil. Bake at 325 degrees for 2V£ to 3 hours or at 200 
degrees all day. 

Serve with salad and fruit for a delicious dinner. 

Margaret Akers Hardage 

Never Fail Beef Stew with Red Wine 



Serves Four to Six 



VA to 2 pounds lean stew beef, 

cubed 
Flour for dredging 
1 medium onion, minced 

1 clove garlic, minced 

2 tablespoons oil 

7 to 8 mushrooms, sliced 



2 (8-oz) cans tomato sauce 
2 cups red wine 
'A teaspoon oregano 
Salt and pepper to taste 
1 pound carrots, sliced julienne 
style 



Coat meat with flour. In a Dutch oven, saute meat, onion and garlic in oil 
until browned. Meanwhile, saute mushrooms separately. Add tomato sauce 
and wine to Dutch oven and bring to a boil. Add remaining ingredients, 
except carrots, to Dutch oven. Cover and simmer for 1 l A to 2 hours. Add 
carrots for the last V% hour of cooking. 

Kate Reilly 



Meats and Poultry 211 




beef 
Reschauffe 

Serves Four 

2 pounds dried round steak 
1 clove garlic, chopped 
1 onion 
1 (4-oz) can mushrooms, 

with liquid 
1 (8-oz) can tomato sauce 
1 tablespoon Worcestershire 

sauce 
1 teaspoons salt 
1 cup sour cream 
Vi cup sherry 

Place steak, garlic and onion 
in roasting pan. Combine 
mushroom liquid, tomato 
sauce, Worcestershire and 
salt and pour over meat. 
Cook until meat is tender, 
about Wi hours. Add sour 
cream and sherry the last few 
minutes. 

Use 8 pounds of beef for 16 
people. This was one of my 
mother's favorite recipes for 
large groups, book club, or 
church circle. Can be 
prepared in advance. 

Rodney Pitts 



Old-Fashioned Beef Stew 



'/j cup flour 

1 teaspoon salt 

V* teaspoon ground pepper 

2 pounds stew beef 

4 tablespoons shortening 
4 cups boiling water 
1 tablespoon lemon juice 



1 tablespoon Worcestershire sauce 

1 large onion 

2 bay leaves 

l A teaspoon allspice 
12 small carrots 
12 small white onions 
8 small new potatoes 



Mix flour, salt and pepper and roll beef cubes in mixture. Melt shortening 
over high heat in a Dutch oven. Add beef 5 or 6 pieces at a time - do not 
crowd. Brown all sides and remove. When last batch of meat is a rich dark 
color, return all to pot. Add boiling water and stir. Add lemon juice, 
Worcestershire, onion, bay leaves, and allspice. Reduce heat, cover, and 
simmer IV2 to 2 hours. Add carrots, onions and potatoes. Cook another 30 
minutes. 

Sherri Davies 

Beef Stroganoff 



4 tablespoons margarine 

IV2 pounds top round, cut in cubes 

2 medium onions, diced 

2 beef bouillon cubes 

1 cup hot water 
Vi cup red wine 

2 tablespoons flour 



1 teaspoon salt 

3 tablespoons ketchup 

1 tablespoon Worcestershire 

1 cup sliced mushrooms, sauteed 

in butter and garlic salt 
1 cup sour cream 



Melt shortening. Brown beef and onions. Dissolve bouillon cubes in hot 
water and add red wine. Pour over beef. Sprinkle with flour, salt, ketchup 
and Worcestershire. Stir until thickened and continue to cook on low heat 
until beef is tender. Add sour cream and mushrooms just before serving. 
Serve over noodles. 

This is my mother Sarah Blythe Williamson 's recipe and is 
a family favorite. 

Sally Porter 



2 1 2 Meats and Poultn' 




Barbecued 
Beef Brisket 

Serves Four 

1 beef brisket 

1 medium bottle ketchup 

1 medium onion 

1 bay leaf 

3 tablespoons oil 

Put oil in electric fry pan. 
Brown beef on both sides. 
Add whole bottle of ketchup. 
Slice onion and add to skillet. 
Add bay leaf. Bake at 350 
degrees for 4 hours. Add 
water as it cooks down. 

Stephany Templeton 



BEEF STROGANOFF 

Serves Six to Eight 



1 can mushrooms 

2 pounds sirloin steak or tips, 

cut into pieces 
Flour 
4 tablespoons margarine 



1 can beef broth 
1 pinch dried onion flakes 
1 pinch garlic powder 
8 ounces sour cream 



Saute mushrooms until their juice is gone. Remove from pan. Dredge meat 
in flour and brown in melted margarine. Add broth, onion flakes and garlic 
powder. Simmer meat about 30 minutes until tender. Add sour cream and 
mushrooms and heat until thick. Serve over rice. 

Every year, we get to ask my mom for a special birthday meal. And every 

year, for almost 31 years, I have asked Mom to make beef stroganoff My 

friends now ask for it too. Too bad Shawn is a vegetarian. 

Peter Henry, Former Associate Pastor 

Barbecued Meat Loaf 

Serves Six 



VA pounds lean ground beef 
2 slices bread, broken into small 

pieces, or 54 cup breadcrumbs 
Vz small onion, finely chopped 
'A can Italian stewed tomatoes, 

pureed in blender 
1 teaspoon salt 
1 teaspoon pepper 
1 egg, beaten 



Sauce: 
2 tablespoons mustard 
2 tablespoons cider vinegar 
'A cup ketchup 
% cup brown sugar 
Vi teaspoon Worcestershire 



Combine all ingredients except sauce. Shape into a loaf. Place in a baking 
dish and bake uncovered at 350 degrees for 1 hour. Drain fat. Mix sauce 
ingredients and pour over meat loaf. Bake an additional 1 5 minutes. 

Cheiyl Steele 
Meats and Poultry 2 1 3 



It seems like yesterday but it 
was 1950 when we moved to 
Charlotte with two small 
children. Art had retired from 
the Army: D-Day on the beach 
at Omaha, through France to 
Germany, and then home to 
work for Southern Bell 
Telephone Co. On our first 
Sunday, we attended Myers 
Park Presbyterian 's Sunday 
school. Art joined the Men 's 
Bible Class, and I joined the 
Lockhart-Gammon Class— the 
only two adult classes for years 
and where our fondest 
memories were made. So many 
dear ladies were important in 
my life and the church 's life. I 
wish I could honor them all by 
naming them, many "pillars " of 
the church, as well as the dear 
young men who taught our class 
and still do good works for the 
church. Art and 1 moved to 
Asheville for a few years, and 
when we returned, I went 
immediately back to Lockhart- 
Gammon on Sunday carrying a 
wee baby girl in my arms. 
"What a beautiful grandchild, " 
they exclaimed. "No, no, " I 
said, "I did it myself. " Our 
oldest daughter was 13 and our 
son 9 at the time. Both 
daughters many years later 
were married in our magnificent 
sanctuary. 

Betty Jolley 



MONTREAT BEEF BARBECUE 



Senes Twelve or More 



6 pounds very lean stew beef 
Sauce: 

1 cup ketchup 

3 teaspoons regular mustard 



3 tablespoons vinegar 

4 teaspoons Worcestershire sauce 
1 onion, diced 

'/s cup sugar 



Put stew beef in large pot. Fill with cold water, cover and bring to slow 
boil. Cook slowly until meat is very tender and flakes with a fork. Pour off 
water and wipe out the heavy film that is in the pot with a paper towel. 
Flake beef into strips. 

Mix sauce ingredients in a saucepan. Cook slowly for a few minutes until 
onions are tender. Pour sauce over the beef. Reheat beef and sauce, stirring 
often to avoid burning. Serve on onion rolls or similar buns. 

Holds in refrigerator a long time like any barbecue and freezes nicely. 
Double it and feed a crowd. 

I named this recipe for Montreal years ago because we have gone there 

every July for many years. My grandchildren always have me invite their 

club groups with their counselors for supper. There are hundreds of junior 

high and senior high young people and staff who have loved this. I'll do it 

again three tunes this July - for junior high, for senior high, and now one is 

a counselor, so I'll have all the counselors separately one night. What 

makes this easier for me is that I always have this crowd on a Friday night 

so that they eat and all run to the Square Dance. 

Betty Jolley 



214 Meats and Poultry 




Meat Loaf 

Serves Five to Six 



154 pounds ground chuck 

'A teaspoon salt 

Pepper to taste 

legg 

2 teaspoons Worcestershire sauce 

Vt cup onion, chopped 

54 cup oats 



54 cup milk 

Topping: 

1 cup ketchup 

2 teaspoons Worcestershire sauce 
2 teaspoons white vinegar 



Combine and mix meat loaf ingredients. Form into loaf. Bake for 15 
minutes at 350 degrees. Mix topping ingredients. Spread on top of meat 
loaf and continue to bake for 45 to 55 minutes. 



Easy and good! 



Stella Ledford, staff 



J.T. Little's Sweet and Sour 
Meat Loaf 



Sauce: 

1 (8-o/.) can tomato sauce 
V* cup packed brown sugar 
V* cup vinegar 

1 teaspoon mustard 
Meat Loaf: 

2 pounds ground beef or 

1 pound beef and 1 pound pork 



1 medium onion, chopped 

1 clove garlic, minced 

Vi cup crushed saltines (12 crackers) 

1 egg, slightly beaten 

154 teaspoons salt 

% teaspoon ground pepper 

1 dash Worcestershire sauce 



Mix sauce ingredients and set aside. Combine meat loaf ingredients and 
mix in ONLY 54 cup of prepared sauce. Place in loaf pan and pour 
remaining sauce over top. Bake at 400 degrees for 45 minutes, basting once 
during cooking. 

This is a family favorite... yummy with fluffy mashed potatoes. 

Nancy Little 
Meats and Poultry 2 1 5 



My dad, Charles Akers, came 
downstairs one snowy morning 
and asked four excited kids who 
wanted to go to church with 
him. "Not me! " we all said. 
We didn V have many chances to 
play in the snow, but his quiet 
acceptance made me change my 
mind. He and I bundled up and 
walked hand in hand to church, 
where he shook hands with 
greeters and was energized. He 
loved the church environment 
and being around people of the 
community, and I was happy to 
be by his side. We settled in the 
first pew of the balcony under 
the comfort of the great wooden 
beams and colorful stained 
glass windows. I unpacked my 
pocketbook and set up my art 
shop. 1 sketched, colored and 
imagined as the grand organ 
played, the lessons were read 
and the sermon was preached. 
I didn 't understand all of the 
minister 's complicated words, 
but I knew my dad was listening 
intently and enjoying the service 
with his arm around my 
shoulder. That Sunday morning 
shared with Dad was rare in a 
family of four children and a 
traveling father. The magical 
qualities of nature, architecture, 
music, art, religion and 
community came together to 
create a lifetime memory for me. 

Mary Catherine (M. C) Hawes 



Heirloom Meat Loaf 



Serves Six 



1 pound ground chuck 

Vz pound lean ground pork 

3 A cup saltine crackers, crushed fine 

Vi medium onion, grated 

1 teaspoon salt 

V* teaspoon black pepper 

1 teaspoon Worcestershire sauce 

% teaspoon Tabasco sauce 

1 teaspoon baking powder 

Bacon strips (enough to cover) 



Tomato Sauce: 

1 (4-oz) can tomato sauce 
1 tablespoon prepared mustard 
1 tablespoon brown sugar 
1 tablespoon fresh lemon juice 
1 tablespoon white vinegar 
1 teaspoon salt 
Vz cup water 



Mix all meat loaf ingredients except bacon in a large bowl. Place in greased 
loaf pan and cover with bacon strips. In a smaller bowl, mix together sauce 
ingredients. Bake loaf at 350 degrees for IV2 hours, basting with tomato 
sauce after first 15 minutes of baking. Continue basting every 30 minutes 
until all sauce is used. 

This is a family treasure and goes back 3 generations. For an extra fine 

texture meat loaf, I always have the butcher triple grind the chuck and pork 

together. This is what makes it a "signature " meat loaf. 

Gloria Dowd Keith 



2 1 6 Meats and Poultry 



On Wednesday nights when Jim 
Fogartie and Eugene Daniel 
were our ministers, we had 
family night suppers with great 
participation. We 'd see all our 
friends there. Ann Killian, 
Janie Ranson, Katie Lane, 
Jimmy Fogartie and Glenn 
Boone were fun classmates of 
mine. We went to the same 
schools, church retreats and 
Sunday night vespers held at the 
old manse, where the children 's 
playground is now. Montreat is 
a special place to my family and 
sons Jonathan and Scott. It 's a 
place to rock hop, hike, 
paddleboat or just sit inside the 
Inn and get to know someone 
new while working on a jigsaw 
puzzle. My parents, Mary and 
Charlie Akers, went every year 
and stayed with friends; so we 
all got to enjoy Montreat 
together. Mother played the 
piano every year for the Friday 
night hymn sing, and fiends 
came together at that time to 
sing favorite church songs. She 
loved to share her music talent 
when needed. My father 
remembered summers spent in 
Montreat as a young boy when 
his Presbyterian minister father, 
William Wirt Akers, went there 
for conferences and study. 
Daddy told us about the days 
when swimming was allowed in 
Lake Susan. 

Margaret Akers Hardage 



Cheese Meat Loaf 



Serves Four to Five 



legg 

1 pound ground chuck 

1 cup crushed Waverly wafers 

V* cup chopped green peppers 

V* cup chopped onion 

l'/j teaspoons salt 



% teaspoon pepper 

Vi cup grated cheese 

IV* teaspoons Worcestershire sauce 

1 teaspoon sugar 

1 small can V-8 juice 

1 pinch basil leaves (optional) 



Beat egg. Add other ingredients. Mix well. Put in greased loaf pan and 
bake uncovered for 45 to 50 minutes at about 350 degrees. 



This is a very moist meat loaf. 



>b "b "b >b 



Lillian Ha r ley 



Ground Beef Casserole 

Yields 1 Large or 2 Small Casseroles 



2 pounds ground round steak 
1 pound macaroni or other pasta 
1 onion, chopped 
1 pound mushrooms, sliced 
1 package onion soup mix 



2 cans cream of mushroom soup 
1 green pepper, seeded and chopped 
1 pound Cheddar cheese, shredded 
Pepper to taste 



Brown ground beef and drain off all grease. Cook macaroni according to 
package directions, drain well and put in a very large bowl. Saute onion 
and mushrooms until soft. Add to macaroni along with ground beef. 
Sprinkle with onion soup mix. Add cream of mushroom soup and green 
pepper. Season to taste with pepper. Pour into 1 or 2 baking dishes and 
sprinkle cheese over top. Bake at 350 degrees for 30 minutes. 

Some people like to saute the green pepper before adding it to the 
casserole. Uncooked, it adds a bit of crunch. 

Gail Murchison 



Meats and Poultry 2 1 7 




Cheesy Shepherd's Pie 



Serves Four to Six 



2 pounds hamburger 
1 onion, diced 

1 box 4-Cheese Mashed Potatoes 
(Betty Crocker brand) 



1 pound white American cheese, 

sliced 

2 cans corn 



Brown hamburger with onion. Prepare both packets of mashed potatoes. 
Layer hamburger and onion in bottom of large casserole dish. Top 
hamburger with 9 slices of cheese, completely covering hamburger. Layer 
corn on top of cheese. Layer mashed potatoes on top of corn. Cover 
casserole with lid or aluminum foil. Bake at 375 degrees for 20 minutes. 
Remove cover and bake an additional 1 minutes, being careful not to burn 
potatoes. 

Kristina Piper-Osorio, staff 

Hamburger Stroganoff 



Serves Four to Six 



Vt cup butter 

'A cup green onions 

1 clove garlic, minced 

Vi pound sliced mushrooms 

1 pound ground chuck 

l A can beer 



3 tablespoons lemon juice 

1 (10-oz) can beef consomme 

1 teaspoon pepper 

54 teaspoon salt 

% pound medium noodles 

1 cup sour cream 



Saute onion, garlic and mushrooms in butter. Add meat; brown and drain. 
Add liquids, salt and pepper. Simmer 15 minutes. Add noodles, cover, and 
cook for 7 minutes. Stir in sour cream. 



My family loves this easy dish. 



Beverly Darlington 



2 1 8 Meats and Poultry 




Isabel and Nena's Chiles Rellenos 

Serves Eight 

4 tomatoes Salt and pepper to taste 

8 chiles poblanos 4 eggs, separated 

1 pound ground beef 'A cup all-purpose flour 

1 medium onion, diced 1 cup vegetable oil 

3 cloves garlic, minced and divided 8 ounces sour cream 

1 medium potato, peeled and diced 1 bay leaf 
1 teaspoon cumin 

Put whole tomatoes in a saucepan. Cover with water. Bring to a boil. Take 
off heat but leave tomatoes in hot water while continuing. Wash peppers 
and leave stem on throughout. Put peppers in a medium-hot dry skillet. 
Move and turn peppers until all sides are seared, about 10 minutes. Take 
out peppers and wrap with a damp clean dishtowel. Put wrapped peppers in 
a plastic grocery bag to retain heat and moisture. 

Brown beef in skillet and drain. Return beef to skillet. Add onion, 2 cloves 
minced garlic, potato, cumin, salt and pepper. Let simmer 15 minutes to 
soften potato. Peel outer skin off peppers. Make a small slit in side and 
pull out all seeds. Stuff with beef mixture, but not so full that slit bulges 
open. 

Whisk egg whites until frothy. Add yolks and whip again until firm. 
Sprinkle flour on peppers to coat. Heat oil in skillet. Dip one pepper in egg 
bath. Place in hot oil. Spoon hot oil over egg coating to cook. Place 
pepper on paper towel and pat to drain and collect excess oil. Put pepper in 
casserole dish. Repeat with remaining peppers. 

Peel skin off tomatoes. Take out core. Put in blender or food processor. 
Add 1 clove minced garlic and sour cream. Blend into a sauce with few 
remaining chunks of tomato. Pour into a clean skillet. Add bay leaf. Bring 
to a simmer. Pour over peppers and serve. If made ahead and chilled, heat 
in a 300-degree oven for 30 minutes. 

I grew up in Mexico City. This is the equal to our old Southern style 

cooking. It is truly authentic, so do not substitute green bell peppers for the 

chiles poblanos. We serve it with black beans and salsa. 

Dee-Dee Harris 
Meats and Poultry 2 1 9 




Spinach Fandango 

Serves Eight 



2 pounds ground beef 

1 cup chopped onion 

1 (4-oz) can mushroom pieces, 

drained 
1 teaspoon oregano 



2 (10-oz) packages frozen 

chopped spinach 
1 can cream of celery soup 
8 ounces sour cream 
8 ounces shredded or sliced 

Mozzareila cheese 



Brown beef in large skillet over medium-high heat, stirring to crumble. 
Add onions, drained mushrooms and oregano and cook another 5 to 1 
minutes until onions are soft. Lay spinach on top of ground beef mixture 
(may be thawed ahead of time, but not necessary). Cover with lid. Let 
steam until spinach is thawed and mixes easily with the ground beef 
mixture. Drain as much liquid from the mixture as possible. Stir in soup 
and sour cream. Spoon mixture into 8x1 2-inch baking dish and put cheese 
on top. Bake at 350 degrees until cheese is bubbly and beginning to brown. 
Serve over wide egg noodles with crusty French bread. 

My mother-in-law, Nita Lindsey, gave me this recipe when Greg and I were 

married 25 years ago. It has become a family favorite and is what my 

daughter Helen always asks me to prepare for her birthday. 

Vicki Smith 



220 Meats and Poultrv 



When our daughter Eleanor was 
married in 1967, Eleanor Belk 
was on vacation and we had a 
substitute director. Not being 
as experienced as Miss Belk, 
she waited until the wedding 
party was ready to go down the 
aisle before handing out 
bouquets and found we were 
one short! She telephoned the 
florist, who said because of so 
many weddings that day, their 
flower supply was depleted but 
they would see what could be 
done. The director whispered to 
the organist to continue playing 
appropriate selections, and we 
have often wondered what the 
guests must have thought while 
sitting through that hour-long 
recital. Had the wedding been 
canceled? Had the groom 
failed to show or had the bride 
fainted? Finally a taxi arrived 
with flowers. Tears were dried, 
and a smiling wedding party 
was ready to proceed. Our 
daughter Kathi, the maid of 
honor, marched down the aisle 
holding an armful of long- 
stemmed yellow roses tied with 
a yellow ribbon. During the 
reception in the Panel Room, 
several guests remarked how 
unusual and beautiful it was to 
have the maid of honor carry a 
contrasting bouquet. 

Blanche and Michael Pepi 



Burgundy Meat Balls 



1 pound ground chuck 

Vt cup fine, dried bread crumbs 

'A cup minced onion 

1 teaspoon corn starch 

Few grains of allspice or nutmeg 

1 large egg, slightly beaten 

% cup milk 



1 teaspoon salt, divided 
'/, cup salad oil 

3 tablespoons flour 

2 cups water 

1 cup Burgundy wine (optional*) 

2 beef bouillon cubes 
Dash of pepper 



Combine the first seven ingredients and l A teaspoon of the salt. Shape into 
30 to 32 small balls, using a rounded teaspoon of mixture for each. Brown 
the meatballs, not too many at a time, in the heated oil; transfer to a plate to 
keep warm as they are browned. 

Blend flour with fat remaining in skillet. Stir in water, Burgundy, bouillon 
cubes, remaining Vi teaspoon salt, and pepper. Cook and stir until smooth. 
Arrange meatballs in sauce; cover and simmer 30 minutes. Serve with rice 
or fine noodles. * If wine is not used, substitute 1 cup water and an extra 
bouillon cube. 

This has been a favorite with our family for over forty years. 

Blanche Frampton Pepi 



Meats and Poultry 22 1 




Porcupine 
Meatballs 

Selves Four 

1 pound ground beef 
Vi cup uncooked rice 
1 tablespoon minced onion 
1 teaspoon salt 

1 teaspoon pepper 

2 tablespoons shortening 
2 (8-o/) cans tomato sauce 
1 cup water 

Mix beef, rice, onion, salt and 
pepper. Form into small 
balls. Melt shortening and 
fry meatballs until light 
brown (not crusty) on all 
sides. Add tomato sauce and 
water and mix well. Cover 
and simmer about 45 
minutes. 

Wes Kennev 



Swedish Meat Balls 



Serves Six 



1 pound beef 
1 pound lean fresh pork 
1 cup fine bread crumbs 
1 medium onion, minced 

legg 

% teaspoon marjoram 
% teaspoon basil 
l'/z teaspoons salt 



1 Vi teaspoons black pepper 
l A cup thin cream 

3 tablespoons butter 
VA cups hot water 

2 bouillon cubes 
Vt cup sour cream 

3 tablespoons flour 



Have butcher grind beef and pork together twice. Combine meat, crumbs, 
egg, herbs, salt, pepper and then cream. Mix thoroughly and shape into 
balls about the size of walnuts. Brown on all sides in butter and place balls 
in casserole dish as they brown. After all are in casserole, add flour to 
butter in pan. Stir well and add bouillon cubes that have been dissolved in 
hot water. Mix and boil 3 minutes. Stir in sour cream. Pour over meatballs 
and reheat in oven. 

Nancy Josephs 

Katharine's Chili Sauce 

Yields About 6 Quarts 



1 peck firm ripe tomatoes 

2 pounds white onions 

2 stalks celery 

3 or more hot peppers 

3 tablespoons Coleman's mustard 
1 box pickling spices, tied in bag 



3 cups white sugar 

1 pound green and red peppers 
3'/i cups vinegar 

Va cup salt 

2 tablespoons black pepper 



Chop tomatoes, onion, celery, peppers and hot peppers into small pieces. 
Mix all ingredients in large heavy pot and cook until thick. Pour into quart 
jars and seal. 

This was Ed Weisiger 's mother 's recipe. Great on meats, potatoes and just 
about anything. I made some this summer. It 's wonderful! 

Agnes Weisiger 



222 Meats and Poultry 




Kitty's 

Oriental Pork 

Tenderloins 

.Serves Six to Eight 

2 whole pork tenderloins 

Marinade: 
Vz cup ketchup 
2 tablespoons brown sugar 
2 tablespoons soy sauce 
Vi teaspoon ground ginger 
1 clove garlic, minced 

Combine marinade 
ingredients. Pour over 
tenderloins and marinate 8 
hours. Spray roasting pan 
with cooking spray. Bake 45 
minutes at 400 degrees or 
until internal meat 
temperature reaches 1 60 
degrees, basting frequently. 
Let meat stand 10 minutes 
before slicing. Slice meat 
diagonally. 

Jan Swetenburg 



Easy Pork Tenderloin 



1 pound pork tenderloin 
Vi cup soy sauce 

2 tablespoons apple cider vinegar 
1 tablespoon whole grain mustard 



1 tablespoon brown sugar 

2 cloves garlic, chopped 
Salt and pepper to taste 



Combine all ingredients in a large zip-lock bag. Marinate in refrigerator for 
1 to 2 hours, turning once. Place tenderloin and marinade in roasting pan. 
Bake covered at 325 degrees for 45 minutes, removing cover halfway 
through cooking time. Baste at least once. 

This recipe uses ingredients that are usually on hand in the kitchen, making 

it easy to put together. Boil the remaining marinade to use as a tasty sauce 

or base for gravy for potatoes or other side dishes. 



Sally Helweg 






Pork Tenderloin with 
White Wine Sauce 



Sewes Two to Four 



1 (10 to 12-oz) pork tenderloin, 

cut in 1-inch thick rounds 

2 tablespoons flour 
Salt and pepper 

V* cup butter 

1 large shallot, chopped 



1 (2'/2-oz) can sliced mushrooms, 

drained 
% teaspoon dried rosemary, 

crumbled 
V* cup dry white wine 
% cup canned chicken broth 



Pat pork dry. Place flour in plastic bag. Season with salt and pepper. Place 
pork in bag; close tightly and shake. Melt butter over medium heat in large 
heavy skillet. Add pork and shallot and cook 4 minutes. Turn pork over. 
Add mushrooms and rosemary and cook until mushrooms are just soft, 
about 1 minute. Mix in wine and broth and simmer until pork is cooked 
through, about 3 minutes. 

Erwin Williams 



Meats and Poultry 223 




/ watched the Fogartie family, 
who always sat on the front pew 
in the sanctuaiy, gazing upward 
attentively as their dad gave the 
sermon. I also enjoyed the 
freedom, as a teenager, of being 
allowed to sit with my friends in 
the balcony during worship. 
Mrs. Stigall was very good 
about getting us to "enunciate " 
our words at youth choir 
practice! 

Janet Prever Nelson 



Marinated Pork Tenderloin 
with Peach Chutney 



Serves Eight to Ten 



1 or more pork tenderloins 
% cup orange juice 
Vi jar hoisin sauce 

1 tablespoon mustard 

2 tablespoons vermouth 



1 tablespoon honey 
1 tablespoon chopped garlic 
Handful of fresh rosemary 
Black pepper 



Combine sauce ingredients. Pour over pork and marinate overnight. Grill 
over low heat for about 5 to 7 minutes each side or bake in oven until done 
according to meat thermometer. Serve with Peach Chutney. 

Peach Chutney 



2 large dried yellow onions 

1 to 2 tablespoons vegetable oil 

2 (8-0/.) cans sliced peaches 
4 tablespoons brown sugar 
4 tablespoons white sugar 

1 tablespoon molasses 



V* cup raisins 

1 teaspoon salt 

Vi teaspoon pepper 
' .i teaspoon allspice 
54 cup vinegar 

2 tablespoons lemon juice 



Chop onions and saute in oil. Add peaches and cook 4 minutes. Add 
remaining ingredients except lemon juice. Simmer uncovered over low heat 
1 hour. Remove from heat and add lemon juice. 



Mary Lou Lindsey 






224 Meats and Poultry 




Growing up in Charlotte has 
been wonderful! My family 
(parents, sister and I) moved 
here and joined MPPC in 1968, 
and my childhood memories of 
Sunday include Dr. Fogartie as 
minister, sitting in the balcony 
with my best friend, Lee 
Stallworth Moore, and Mom 's 
southern lunch. Now my 
parents have died, my best 
friend has moved to Sullivan 's 
Island and I no longer live in 
the house where I grew up; but I 
still have this precious church 
and church family. As I sit with 
my husband and son at MPPC, 
passing on the tradition my 
family started for me, I count my 
many blessings. 

Susan ("Woozie ") Dell 



Pork Tenderloin with Cinnamon 



2 pounds pork tenderloin 
4 tablespoons sugar 
% teaspoon salt 
4 tablespoons soy sauce 
1 '/• teaspoons cinnamon 



2 tablespoons sherry 

1 teaspoon powdered ginger 

2 teaspoons dry mustard 
2 teaspoons lemon juice 



Place pork in roasting pan. Combine all remaining ingredients and pour 
over pork. Bake at 325 degrees for 1 hour, basting frequently with sauce, 



Carol Crawford 






Pork Roast and Herbs 

Serves Eight to Twelve 



1 (4 to 6 pound) pork roast, 

boned and rolled 
1 cup brown sugar 

1 cup natural stone ground mustard 

2 tablespoons sage 



2 tablespoons rosemary 
1 tablespoon garlic powder 
1 teaspoon salt 
'/> teaspoon pepper 



In medium bowl, mix brown sugar, mustard and all herbs, salt and pepper. 
Unroll pork roast and spread half of the sauce inside. Re-wrap and spread 
other half of sauce over top and around roast. Bake roast uncovered at 350 
degrees for approximately 3 hours (allowing 45 minutes per pound) until 
internal temperature reaches 185 degrees. Sauce may be spread on roast 
several hours ahead of time. Wrap and refrigerate until ready to cook. 

A friend who is one of the best cooks J know gave me this recipe. I have 

served it at "Supper Club ", to which we (and the Mills and the Selfs) have 

belonged for almost 20 years. 

Vicki Smith 



Meats and Poultry 225 




Pork Loin a la Debrecen 



Serves Six to Eight 



1 (2V2-pound) boneless pork loin 
Salt and pepper to taste 
1 piece of spicy smoked sausage 
3 large onions, quartered 



6 cloves garlic 

1 teaspoon caraway seed 

4 tablespoons oil 

1 cup dry white wine 



Rinse meat, sprinkle with salt, and let stand for l A hour. With a long, 
narrow knife blade, make a cut into the center of the loin and insert the 
sausage. Brush with oil, sprinkle with pepper and caraway seeds, and place 
in a heavy pan. Put onion quarters and garlic cloves in pan around pork. 
Add wine, cover pan, and braise at 350 degrees for 1 hour. After 1 hour, 
remove cover and bake at 425 degrees, basting with its own gravy, for 25 
to 30 minutes or until brown. Remove meat from pan and let stand for 10 
minutes. Cut into medium slices. Serve with mashed potatoes and gravy. 

Also delicious as a cold dish, and decorative on a buffet table. In this case, 

we cut it into thin slices and cover it with a thin layer of aspic jelly to keep 

it from getting too dry. 

Isabella Gaal 

Isabella Gaal is a member of the Great Church in Debrecen, Hungary, and 

is a teacher in the middle school of the Reformed Church. She served this 

pork loin to several members of the MPPC delegation when they visited 

Debrecen in October 2000. Her son Peter served as a translator for the 

visit ofKarloy Sepsy, organist of the Great Church, who came to Charlotte 

for the MPPC Arts Festival in early 2001. 



226 Meats and Poult n' 




Citrus Marinated Pork Chops 

Serves Four 

Juice of 2 limes l A teaspoon salt 

Juice of 2 oranges Vi teaspoon cracked black pepper 

V/i tablespoons balsamic vinegar 1 tablespoon olive oil 

1 tablespoon Dijon mustard 1 teaspoon olive oil 

2 cloves garlic, peeled (optional) 4 (1-in thick) center-cut pork chops 
2 to 3 sprigs fresh thyme or 1 tablespoon unsalted butter 

Vi teaspoon dried thyme 

In a large non-reactive bowl, combine all ingredients except the teaspoon of 
olive oil, pork chops and butter. Add pork chops and spoon marinade over 
chops. Marinate at least 30 minutes. Heat heavy skillet over medium heat 
for 2 minutes. Remove chops from marinade, reserving marinade. Brush 
pan with the teaspoon of olive oil. Cook chops for 5 minutes on each side. 
Add marinade, reduce heat, cover and cook for 7 minutes. Turn chops 
once. Remove chops from pan and set aside. Turn up heat to medium-high 
and reduce liquid until thick. Remove from heat and stir in butter. Pour 
sauce over chops and serve immediately. 

A great new taste for chops. A family favorite! 

Susanne McGuire 



Meats and Poultry 227 




The Communicants Class that 
I was in was conducted by our 
senior pastor, Dr. James 
Fogartie, who held some of the 
classes at his house. He and his 
wife, Ruth Ann, had a wonderful 
way of bringing humor and 
songs to everything. Dr. 
Fogartie had a gift for teaching 
that class (among other gifts) 
and I still remember phrases he 
used and comments made in 
1960. 

Erwin Heeseman Williams 



Erma's Pork Chops 



Serves Four 



1 cup rice 

1 envelope onion soup mix 
V4 cup catsup 

2 teaspoons Worcestershire sauce 



2 tablespoons chopped bell pepper 
2 cups boiling water 
4 pork chops 



Mix ingredients and put in casserole dish. Top with pork chops. Bake 
covered at 350 degrees for one hour. 



No need to brown chops. 






Stuffed Pork Chops 



Anne McCoy 



Serves Six to Eight 



6 to 8 thick pork chops with cut 

pockets 
2 cups bread stuffing crumbs 
W teaspoon salt 
'A teaspoon pepper 
X A cup chopped onion 
'/: cup chopped celery 



1 tablespoon butter 

2 eggs, beaten 

1 cup chopped apple 
1 clove garlic, finely chopped 
Salt and pepper to taste 
1 cup stock or water 



Mix stuffing crumbs, salt and pepper. Saute" onion and celery in butter. 
Add to crumb mixture with beaten eggs, chopped apple and garlic. Stuff 
pockets in pork chops, seal with toothpicks, and brown on both sides in a 
heavy skillet. Sprinkle with salt and pepper, Pour one cup of stock or water 
into pan. Cover and bake at 350 degrees for 1 Vi hours or until tender. Add 
more liquid if necessary. 



Greed for Christinas Eve or family dinners. 



Bee Hubbard 



228 Meats and Poultry 




When I was ten years old and 
sitting in church with my three 
brothers and parents, 1 began to 
play with the communion glass 
holder. As Dr. Fogartie 
preached, I stuck my finger in 
the rubber holder attached to 
the pew in front of me. All of a 
sudden, I tried to pull my finger 
out and it would not budge. I 
panicked. The harder I pulled, 
the more my finger began to 
swell. Everyone sitting around 
my family noticed my 
precarious predicament and 
began to chuckle. All I could do 
was wait and hope my finger 
would quit swelling. Finally, 
when the sermon was over, I 
was able to get my finger out. 

Steve Stroup 



Hearty Stuffed pork Chops 



Serves Four to Six 



1 small onion, peeled and chopped 

3 tablespoons vegetable oil, divided 

1 cup cooked white rice 

'/i cup chicken broth, divided 

% cup shredded Mozzarella cheese 



'/■ cup Ricotta cheese 

2 tablespoons grated Parmesan 

cheese 
1 teaspoon dried thyme 
4 to 6 boneless center cut pork chops 



In a large non-stick skillet, heat 1 tablespoon oil over medium heat. Add 
onion and cook, stirring, for about 5 minutes until softened. Remove skillet 
from heat and stir in cooked rice, Va cup broth, cheeses, and thyme. Mix 
well. Using a sharp knife cut a deep horizontal pocket into each chop. 
Spoon rice mixture into pockets, dividing evenly. Secure openings with 
toothpicks. Clean skillet. Heat remaining oil in skillet over medium heat 
until hot but not smoking. Add chops and cook for about 5 minutes until 
browned, turning once. Pour remaining broth into skillet. Cover and cook 
over medium heat for 12 to 15 minutes until chops are cooked through. To 
serve, remove toothpicks and enjoy with sautded vegetables of your choice. 

Look for chops that are about I 'A to 2 inches thick. They will he easier to 
cut the pockets in for stuffing. 



Christine Bauer, staff 



*$* *!* *$* *$* *£* 



Meats and Poultry 229 




Sue's 
Spareribs 

Spareribs, 1 pound per 

person 
Water 

Apple cider vinegar 
Ketchup 
Light brown sugar 

Boil spareribs in pot of water 
for 45 minutes to 1 hour. 
Marinate ribs in one part 
water, one part vinegar and 
one part ketchup for 4 to 6 
hours. Make a paste of 
brown sugar and vinegar. 
Spoon paste on ribs while 
cooking on grill over medium 
heat. Cook for 15 to 20 
minutes. 

Blair Rohrer 



Barbecued Pork Roast 

Serves Eight Generously 



4 to 5-pound pork roast or 

fresh pork ham 
1/4 cups water 
1 cup cider vinegar 
Vi cup ketchup 
'A cup Worchestershire sauce 



1 large onion, chopped 
3 tablespoons brown sugar 
3 tablespoons dry mustard 
% teaspoon black pepper 
% teaspoon red pepper 
1 tablespoon salt 



Wash pork roast and place in Dutch oven, fat side up. Mix remaining 
ingredients and pour over meat. Cover and bake at 325 degrees for 3 to 5 
hours until very tender. Remove roast from sauce. Remove fat from roast 
and pull meat apart while warm. Cool sauce in refrigerator; skim off fat. 
Combine sauce and meat and reheat before serving. 



May be served on buns. 



►£• ►£• •i' *fc 



Baby Back Ribs 



Becky Mauney 
Margaret Stukes 



1 or 2 racks baby back ribs 

1 jar Maui Sweet and Sour Sauce 

2 tablespoons fresh lemon juice 



2 tablespoons soy sauce 
1 (18-oz) jar Kraft Original 
Barbecue Sauce 



Spray rectangular foil pan with cooking spray. Put whole rack of ribs in 
pan meat side up. Layer sauce ingredients over ribs in order listed. Bake 
uncovered at 250 degrees for 3 to 4 hours, basting several times with sauce. 

This makes enough sauce to cook two racks of ribs together. 

Louise Hull 



230 Meats and Poultry 




Mustard 
Sauce 

1 s teaspoon salt 
'A cup sugar 

Vi tablespoon Coleman's 
dry mustard 

2 whole eggs, beaten 
V2 cup white vinegar 
1 teaspoon butter 

Be very careful to combine 
the ingredients in the order 
given. Cook until thick. Add 
1 teaspoon butter. Double 
the recipe if you need a larger 
amount. Serve with ham or 
ham loaf. 

This is a prized recipe from 

the Colonnade Cafeteria in 

Pittsburgh, PA. The cafeteria 

no longer exists, but the 

recipe lives on. 

Margaret Emery 



Ham Loaf with Apricot Topping 



Serves Ten 



2 eggs, beaten 

1 cup soft bread crumbs 

2 A cup milk 

% cup chopped onion 

4 tablespoons Dijon mustard 



7 cups (2 pounds) cooked ground 

ham 
Vi cup apricot preserves 
1 (9V4-oz) package corn muffin mix 



Combine eggs, crumbs, milk, onion, and mustard. Add ham and mix. Put 
in large casserole. Bake at 350 degrees for 30 minutes. Remove from oven 
and drain off any fat. Increase oven temperature to 450 degrees. Spread 
preserves on top and sprinkle corn muffin mix over preserves. Bake 20 to 
25 minutes until corn layer is golden brown. 

Willie Carr 

Melange Au Jambon (Ham Loaf) 

Serves Eight 



1% pounds ground pork 

IVi pounds ground ham 

2 eggs 

1 cup cracker crumbs 

3 A cup milk 

Whole cloves 



Topping: 

1 cup brown sugar 

1 tablespoon dry mustard 

Vi cup vinegar 

Vz cup water 



Mix first five ingredients together and pack into a large loaf pan. Dot with 
whole cloves. Combine brown sugar, mustard, vinegar, and water and bring 
to a boil. Pour over loaf and bake at 350 degrees for 1 V% hours. 

This is excellent. You can also make it into ham balls. 

Suzanne Naas 



Meats and Poultry 23 1 




When I was in the 7th grade, 
almost everyone in Youth Group 
also attended A G Junior High. 
The old church manse was the 
huh of youth activities, and our 
Youth Group Advisors Randy 
and Margaret Bigger stuck with 
us for three wonderful years. In 
Senior High, Harry and Babbie 
Boyd became the leaders. We 
affectionately called her "Mama 
B. " They were always ready to 
chaperone weekend youth trips 
to Mondamin Camp and "In 
The Oaks. " During the 
summer, over 30 youth from our 
church would go to Montreal 
for the World Mission 
Conference. All of us stayed in 
one large house with Harry and 
"Mama B. " We hiked on trails 
and played cards and group 
games. One that stands out in 
my mind involves everyone 's 
sitting in a circle and trying to 
wink at someone without the 
others noticing. Youth Group 
was an important part of my 
junior and senior high school 
days, and friends and advisors 
helped to create such fond 
memories. 

Steve Stroup 



Ham Potato Casserole 



Serves Two to Three 



Cooked ham (equivalent of 2 large 

slices), cut Into small pieces 
2 large baking potatoes, peeled 
1 large onion, sliced 
1 green pepper, sliced 



Butter 

'A cup water 

Grated sharp Cheddar cheese 

Chicken stock (optional) 



Grease small casserole dish with butter. Gently boil potatoes in small 
amount of water for 20 minutes. Slice and layer potatoes, ham, onion slices 
and pepper slices in casserole. Place small pats of butter between layers if 
desired. Add water to casserole. Sprinkle grated cheese on top. Cover with 
foil. Bake at 325 degrees for 20 minutes. Uncover and bake 10 minutes 
longer. Add more liquid if it gets too dry. Use chicken stock instead of 
water if you have it on hand. 

This is a great way to use leftover ham and makes an easy dinner for 

Sunday night. Kids love it but some may want to 

remove the "green things". 

Betty Dale Archer 

Mary Power Lambeth's Lamb 



Salt and pepper 

Leg of lamb 

1 tablespoon flour 

1 tablespoon dry mustard 

3 tablespoons cider vinegar 



I tablespoon ketchup 
Onion and garlic salt to taste 
l'/i teaspoons Worcestershire 
1 teaspoon horseradish 
Vi cup water 



Salt and pepper lamb. Broil to brown quickly in oven. Mix other 
ingredients together. Reduce oven to 350 degrees and baste with mixture 
often. Cook until desired doneness. Reserve drippings when done. 
Deglaze pan to make excellent gravy! 

Sunnv Lambeth Allen 



232 Meats and Poultry 



Every summer when World 
Mission lime came in Montreal, 
the Senior Highs ofMPPC 
would go for a week. We stayed 
at first in one cottage (actually 
one home with one young 
person plus me!) and then a 
larger house, etc. One year we 
had two adjoining houses on 
Texas Road opposite the tennis 
courts, with the boys in one 
house and the girls next door. 
All meals were in the girls ' 
house because it was larger. 
Parents very kindly sent us off 
with vegetables from their 
gardens, cakes, cookies, etc. 
There was a screened-in 
backporch, but over the years a 
few broken pieces of screening 
appeared. One day when we all 
came roaring down from classes 
at lunchtime. we discovered two 
large, tall dogs reaching into 
the porch screen "holes " and 
devouring two large pecan pies. 
The boys chased the dogs away 
(the pies were gone) and later 
we found out that those dogs 
belonged to Billy Graham. 
They roamed all over Montreal 
most of the time, and we weren 'I 
the first group that had lost 
some food. A lot of record 
playing, porch swinging, rock 
hopping, tennis games, Lake 
Susan escapades and mountain 
climbing gave me happy 
memories with some great folks! 

Babbie Boyd 



OSSO BUCO 



Serves Six 



6 sections veal shanks 
(12-14 pounds) 

1 cup all purpose flour 
'/: cup olive oil 

4 ounces sweet butter 

2 onions, chopped 
Garlic cloves 



'/} teaspoon basil 
'A teaspoon oregano 

1 (28-oz) can tomatoes, drained 

2 cups white wine 
2 cups beef broth 
Vi cup parsley 

2 lemons 



Shake veal in flour and brown in oil. Transfer to plate and drain on paper 
towel. Add butter and saute' onions and garlic. Add seasonings, tomatoes, 
wine and broth. Cook 10 minutes, skimming fat. Place veal in Dutch oven 
and cover with broth mixture. Cover and bake at 350 degrees for 1 Vi hours. 
Add parsley and juice of two lemons. 

Pttnkin Brookshire 

Brunswick Stew 



3 pounds lean pork 
5 pounds chicken 
1 quart tiny lima beans 
1 quart cream style corn 
1 quart tomatoes 
Onions 



2 cans cream of tomato soup 

l A bottle Worcestershire sauce 

1 stick butter 

4 potatoes 

Salt, pepper, and red pepper 



Cook meats until tender. Debone and put in large soup pot. Add beans, 
corn, tomatoes, chopped onion to taste, tomato soup, Worcestershire sauce 
and butter. Simmer several hours, stirring frequently. Cook and mash 
potatoes and add to stew to thicken it. Add salt, pepper, and a dash of red 
pepper to taste. This recipe makes a lot and freezes nicely. 

This recipe originally belonged to Mary Lou Can, Babbie Boyd 's mother. 

Mary Boyd 



Meats and Poultry 233 




Brunswick Stew a la Crock Pot 



Semes Twenty 



2 cans Castleberry BBQ Pork * 
1 can Castleberry BBQ Beef 
1 can Swanson Chunk Chicken 
1 (15-oz) can stewed tomatoes 
1 (15-oz) can chopped tomatoes 



1 can creamed corn 
1 can whole kernel corn 
1 can lima beans 
1 large onion, chopped 
Salt and pepper 



Open cans and pour ingredients into a "iVi to 4-quart crock pot without 
draining. Add chopped onion. Add salt and pepper to taste. Cook on high 
setting 30 minutes to an hour or on low setting all day. 

*Castleberry and Swanson meats only come in one size. The only difficult 
part of this recipe is finding the specific ingredients. I usually buy enough 
for another time. 

Great for a crowd in the mountains or at the beach. Put it on in the 

morning, play all day, and serve it with a green salad and crackers or 

French bread. Easy and delicious! 

Miriam Jackson 



234 Meats and Poultry 




Brunswick Stew 



Serves Twelve or More 



1 large hen or 2 fryers 
Good sized pork roast 
Cubed beef (optional) 

1 large can tomatoes 

2 cans corn kernels 

1 (16-oz) package frozen cut okra 

2 cans creamed corn 
2 to 3 potatoes, diced 

2 to 3 onions, chopped 
Vt cup catsup 

3 teaspoons Worcestershire sauce 



1 to 3 tablespoons Tabasco sauce 
3 tablespoons parsley 

2 to 3 tablespoons celery seed 
1 teaspoon chili powder 

1 teaspoon mustard seed 
or dry mustard 

1 teaspoon thyme 

2 to 3 bay leaves 

Salt and pepper to taste 
2 cans butter beans 



Cook meats until tender, saving the stock. Shred meats. Mix all vegetables 
except butter beans, and some of the stock and seasonings in a large pot. 
Simmer for 6 to 8 hours. Add butter beans during the last hour. Stir 
frequently. If more liquid is needed, add more stock. 

Judy Ranson 

Dinner in a Hurry, Curry 

Sen>es Four to Six 



2 onions, chopped 
2 cloves garlic, chopped 
1 tablespoon oil 
1 tablespoon flour 

1 tomato, chopped 

2 teaspoons curry powder 
2 cups bouillon 



Vi can tomato paste 

Lemon juice to taste 

Leftover meat (chicken, beef, or 

pork), chopped 
Golden raisins (optional) 
Mushrooms (optional) 



Saute onion and garlic in oil until soft. Add flour, tomato and curry and 
saute all together. Add bouillon, tomato paste and lemon juice, and mix. 
Stir in chopped leftover meat. Stir in raisins and mushrooms if desired. 
Heat through. Serve over rice. 

Jetta Gill 



Meats and Poultry 235 




Eleanor Belk walking into 
church exactly 30 seconds 
before the 1 1:00 service 
(through the front left door), 
wearing a beautiful, fresh 
corsage on her shoulder. 

Eleanor Belk standing near the 
side exit after church, with a 
warm smile, speaking to all and 
calling each and every person 
by name, 

David Barnhardt 



Barbecued Chicken 



Serves Four to Six 



Vt cup vinegar 

Vi cup water 

2 tablespoons sugar 

1 tablespoon prepared mustard 

Vi teaspoon pepper 

1 teaspoon salt 



Vt teaspoon red pepper 
Thick lemon slice 

1 medium onion, sliced 
Vi cup ketchup 

2 tablespoons Worcestershire sauce 
Whole chicken, cut up 



Simmer first nine ingredients in a saucepan for 10 minutes. Remove lemon 
slice, and add ketchup and Worcestershire. Bring to a boil. Remove from 
heat. Pour over chicken pieces arranged in a baking dish. Bake at 350 
degrees for l'/i to 2 hours. 

Debbie Darden 

4" >i> ►£ 4< 4" 

Basil Grilled Chicken 

Serves Four 



-% teaspoon coarsely ground pepper 
4 chicken breast halves, skinned 
Vi cup butter or margarine, melted 
V* cup chopped fresh basil 
Vi cup butter or margarine, softened 
2 tablespoons minced fresh basil 



1 tablespoon grated Parmesan cheese 
V* teaspoon garlic powder 
% teaspoon salt 
'/h teaspoon pepper 
Fresh sprigs of basil 



Press ground pepper into meaty sides of chicken breast halves. Combine 
melted butter and chopped basil and stir well. Brush chicken lightly with 
melted butter mixture. Combine softened butter, minced basil. Parmesan 
cheese, garlic powder, salt and pepper in a small bowl. Beat at low speed 
with an electric mixer until mixture is well blended and smooth. Transfer to 
a small serving bowl and set aside. Grill chicken over medium coals for 8 
to 10 minutes on each side, basting frequently with remaining melted butter 
mixture. Serve grilled chicken with basil-butler mixture (a small scoop on 
each piece). Garnish with sprigs of basil. 

Susan Rankin 



236 Meals and Poultry 




Bar-B-Q Sauce 

■Vi cup chopped onion 

'A cup salad oil 

'A cup ketchup 

•Vi cup water 

'/i nip lemon juice 

3 tablespoons sugar 

2 tablespoons Worcestershire 

sauce 
2 tablespoons prepared 

mustard 
2 teaspoons salt 
Vi teaspoon pepper 

In saucepan, saute" onions in 
oil until translucent. Add 
remaining ingredients and 
simmer 20 to 30 minutes. 
Marinate chicken, beef or 
pork in sauce. Baste with 
sauce while grilling. 

Dee-Dee McKay 



A.J.'s Secret Southern Barbecue 
Chicken Sauce For the Grill 



'/: cup butter 

V* cup lemon juice 

Vi cup Worcestershire sauce 

Vt cup liquid smoke 

1 cup water 



1 tablespoons Texas Pete, 

or to taste 
'/• cup self rising flour or enough 

to thicken to a liquid paste 



In a small pot, combine ingredients. Heat and stir until butter is melted and 
sauce is hot. Paste onto chicken at beginning of cooking time and again 
every time chicken is turned. 

This sauce is wonderful. J usually use two whole chickens cut in half. 

Susan " Woozie " Dell 

Chicken Breasts Deluxe 



4 or 5 chicken breasts, split, 

skinned and boned 
I (lQVi-oz) can condensed cream 

of chicken soup 
1 (10Vi-oz) can condensed cream 

of celery soup 



Vi cup sherry 

•Vi cup shredded sharp Cheddar 

cheese 
1 (4-oz) can mushroom pieces, 

drained 
3 green onion tops, finely chopped 



Arrange chicken breasts in 2-quart buttered baking dish. In separate bowl, 
combine soups, sherry, cheese, mushrooms and green onion tops. Stir 
thoroughly. Pour soup mixture over chicken. Bake, covered, at 325 
degrees for 1 hour. Uncover and continue baking 1 more hour. 

This is an easy, delicious recipe for family or dinner parties and goes 
well with wild rice and a salad. 

Carev Ellen Heherton 



Meats and Poultry 237 




Chicken Paprikas ("Pop-ree-kosh") 



3 to 4 tablespoons oil 

1 tablespoon hot Hungarian 

paprika 
3 yellow onions, peeled and 

chopped 
8 serving pieces of chicken 
1 cup chicken stock 
1 medium tomato 



2 red and/or green peppers, 
seeded and chopped 

1 teaspoon salt 

% teaspoon pepper 

2 cloves garlic, peeled and 
crushed 

Vi cup sour cream 

2 tablespoons all purpose flour 



Heat heavy 6-quart pot. Add oil and paprika. Saute paprika for 1 minute. 
Add onions and saute for a few minutes. Add remaining ingredients except 
sour cream and flour. Bring to a simmer and cook covered 45 minutes to 1 
hour, until all is tender. Remove chicken. Mix sour cream and flour with a 
wire whisk. Add 1 cup of gravy from the pot and stir well to avoid lumps. 
Add this back to the pot and heat and stir while it thickens. Return chicken 
to pot. Restore heat. Serve over Hungarian Dumplings. 

This is also good with veal. My Irish mother made this every year 
for me on my birthday. It has always been my favorite! 



Tom Zielinski 



Cranberry Chicken 

Serves Six to Eight 



1 can whole berry cranberry sauce 
1 envelope Lipton onion soup mix 
1 small bottle French salad dressing 



6 to 8 boneless chicken breasts 
Cooked rice (6 to 8 servings) 



Mix cranberry sauce, soup mix and French dressing in medium bowl. Place 
chicken breasts in a large casserole dish. Pour cranberry mixture over 
chicken. Cover with lid or foil. Bake at 350 degrees for 1 hour. Serve over 
rice. 

Easy, delicious, and festive for holidays. 

Gina Folk 



238 Meats and Poultry 




Some years ago, after our 
ministers baptized children, they 
walked them down the aisle to 
show them off to their new 
church family— all the while 
talking to the child and the 
congregation about the 
significance of baptism. 
Associate Pastor Pete Peety 
baptized our son Adams in a 
wonderful service that went 
without a hitch until Pete, who 
had a full, bushy beard, was on 
his way back to the chancel with 
Adams in his arms, talking to 
him for all the congregation to 
hear. Then the lavalier 
microphone he was wearing 
cracked loudly, scaring Adams, 
whose response was not to 
scream, but rather to grab hold 
of Pete 's beard with both hands 
and hang on for dear life. To 
Pete 's credit, he never missed a 
beat with his soliloquy even 
though he was wincing in pain 
all the way back down the aisle. 

Don Gately 



Chicken Picatta 



Serves Four 



4 chicken breast halves 

Salt and freshly ground pepper 

Flour 

1 tablespoon butter and olive oil 

Vi pound sliced mushrooms 

1 tablespoon butter and olive oil 

Vi cup chicken broth 



1 cup dry white wine 

% to l A cup fresh lemon juice to taste 

Artichokes to taste 

Capers to taste 

Thinly sliced lemon 

Chopped fresh parsley 

Parmigiano Reggiano cheese, grated 



Pound breasts between plastic wrap. Breasts can be cut into smaller pieces. 
Sprinkle with salt, pepper and flour. Saute chicken in butter and oil in a 
single layer for 1 minute on each side. Remove. In same pan, saute 
mushrooms in butter and oil. Remove with slotted spoon. Deglaze pan 
with broth, wine and lemon juice. Simmer 1 to 2 minutes. Return chicken 
and mushrooms to skillet and simmer for 3 minutes; turn and simmer 2 
minutes more. Add artichokes, capers and lemon slices during last 2 
minutes of simmering. Serve chicken topped with lemon slice, parsley and 
a sprinkle of cheese. 

Nice served over rice pilaf laced with slivered almonds or pine nuts. This 

can be put together just before guests arrive to the point of simmering the 

chicken. At serving time, simmer until very hot. Delicious left over. 



Ellen Witherspoon 






Meats and Poultiy 239 




Chicken Waikiki 



Serves Four 



2 whole chicken legs 

2 whole chicken breasts 

'A cup flour 

'A cup salad oil 

1 teaspoon salt 

V* teaspoon pepper 

1 large green pepper, sliced 

1 (20-oz) can sliced pineapple 



Sauce: 
Pineapple juice from can 
Water 

1 cup sugar 

2 tablespoons cornstarch 
V* cup cider vinegar 

1 tablespoon soy sauce 

'/< teaspoon ginger 

1 chicken bouillon cube 



Wash chicken, pat dry and coat with flour. Heat oil in large skillet. Add 
chicken, a few pieces at a time, and brown. Remove as browned to shallow 
baking dish, skin side up. Sprinkle with salt and pepper. Drain pineapple, 
pouring juice into 2-cup measuring cup and adding water to make 1 l A cups. 
In saucepan, combine pineapple juice, sugar, cornstarch, vinegar, soy sauce, 
ginger and bouillon cube. Bring to a boil, stirring constantly. Boil 2 
minutes and pour over chicken. Bake uncovered at 350 degrees for 30 
minutes. Add pineapple and green pepper slices. Bake 30 minutes longer 
or until chicken is tender, basting occasionally. 

Serve hot with fluffy white rice. Sounds complicated, but it 's not. 

Doris Petersen 






240 Meats and Poultry 




Easy Chicken Parmigiana 

Serves Four 

1 pound chicken tenderloins Italian seasoned breadcrumbs 

2 eggs 1 jar spaghetti sauce 

Olive oil 1 cup shredded Mozzarella cheese 

1 clove garlic, minced, or more Grated Parmesan cheese to taste 

to taste Pasta of choice 

Beat eggs in a bowl. Place breadcrumbs in a bowl next to eggs. Begin 
heating olive oil with minced garlic. Dip chicken pieces in egg; dredge in 
breadcrumbs, and fry in olive oil until golden on both sides. Try to get 
some garlic on each piece of chicken. Place chicken one or two layers deep 
in a greased baking dish. Pour spaghetti sauce over chicken. Bake, 
covered, at 350 degrees for 20 minutes or until chicken is cooked through. 
Remove from oven and sprinkle with cheeses. Return to oven and bake 
another 5 to 10 minutes until cheeses are melted. Serve over pasta. 

When our younger son was sick in the hospital in 1995, a thoughtful friend 

brought this dish with a salad, a loaf of fresh bread, angel hair pasta, 

a bottle of red wine, and a treat for our older son. I have since 

imitated both the recipe and the presentation. 

Katherine Forney 



Meats and Poultry 241 




Grilled Picnic 
Chicken 

Serves Four 

'A cup melted butter 

'A cup cider vinegar 

1 teaspoon crushed tarragon 

1 teaspoon salt 

'/> teaspoon pepper 

1 quartered broiler-fryer 

Mix butter, vinegar, tarragon, 
salt and pepper. Set aside. 
Place chicken skin side up on 
greased grill. Baste chicken 
with butter mixture. Cook 
over medium coals 1 hour or 
until tender, turning with 
tongs and basting chicken 
every 5 to 8 minutes. 

Sophie Marshal! 



Father's Chicken Delight 

Serves Six 



8 breast and/or leg pieces of 

chicken 
1 can mushroom soup 



1 cup sour cream 

Several containers of chipped beef 

Vi pound bacon 



Put chipped beef on bottom of Pyrex casserole dish. Then add chicken, 
mushroom soup and sour cream. Place bacon strips across the top. Cook 
slowly in the oven at 225 degrees for about VA hours. The time does not 
need to be exact; the chicken can continue to cook slowly for additional 
time if needed. Chicken is done when it falls off the bone. 

This was my father 's favorite Sunday lunch. My mother, Elizabeth C. Pitts, 

put it in the oven when she left for church and pulled it out 

when she came home. We had this on a regular basis. 



Rodney Pitts 



Marinated Chicken 

6 boneless, skinless chicken breast 3 tablespoons grainy brown 

halves 
3 medium cloves garlic, crushed 
1 '/: teaspoons salt 
Vz cup light brown sugar 
% cup apple cider vinegar 



mustard 
Juice of 1 lime 
Juice of Vi lemon 
6 tablespoons olive oil 
Freshly ground black pepper 



Combine marinade ingredients and pour over chicken. Cover and 
refrigerate overnight, turning once. Cook on grill. 

Delicious served over Caesar Salad for a light summer meal. 



Stacey Chapman 



242 Meats and Poultry 




Mushroom and Chicken Kabobs 

Serves Six 

6 chicken breasts, boned and % teaspoon salt 

skinned V* cup salad oil 

1 (8-oz) can pineapple chunks 1 pound fresh mushrooms 

% teaspoon garlic powder Green peppers 
Vi teaspoon ground ginger 

Cut chicken in 1 '/2-inch chunks and place in a bowl with a tightly fitting lid. 
Drain pineapple and reserve juice. To juice add garlic powder, ginger, salt 
and oil. Mix and pour over chicken. Cover and refrigerate at least 2 hours, 
stirring occasionally. Rinse and dry mushrooms. Cut in halves. Parboil 
green peppers for 2 minutes and cut into cubes. Drain chicken, reserving 
marinade. Skewer piece of mushroom, green pepper, and chicken; repeat. 
Place pineapple chunk on end of skewer. Brush skewer with marinade. 
Grill about 6 inches from heat, turning often until chicken is tender. Serve 
over rice. 

Melissa St roup 

Parmesan Chicken 

Serves Four 

4 boneless chicken breasts Vt cup plain bread crumbs 

Vi cup butter, melted 1 tablespoon basil 

54 cup Parmesan cheese 

Dip chicken breasts in melted butter. Roll in mixture of cheese, 
breadcrumbs and basil. Place in glass baking dish. Bake, uncovered, at 350 
degrees for 45 minutes. 

Shirley White 



Meats and Poulti-v 243 




Quick and 

Easy Chicken 

Fajita 

Marinade 



1 cup Zesty Italian salad 

dressing 
1 cup salsa 
'A cup soy sauce 
Juice of one lime (optional) 

Mix together and marinate 
whole chicken breasts for at 
least 4 hours; longer is better. 
Grill and slice in thin strips. 
Serve with tortillas, grated 
Mexican cheese, sauteed red 
onions, green, red and yellow 
peppers, refried beans, sour 
cream, salsa and jalapenos. 

Daphne Little 



Parmesan Crusted 
Chicken Breasts with Sherry 



Serves Four 



4 to 6 boneless, skinless chicken 
breast halves 

1 cup Parmesan cheese 
Vegetable oil to fry chicken 

2 tablespoons vegetable oil 
'/2 cup flour 



1 bottle cooking sherry 
32 ounces reduced sodium 

chicken broth 
1 pinch garlic powder 
Parmesan cheese for topping 
Angel hair pasta 



Clean and trim chicken for cooking. Roll chicken in Parmesan cheese until 
coated. Cover bottom of frying pan with %-inch vegetable oil. Heat until 
almost smoking, preferably in non-stick pan. Fry chicken breasts 
approximately 15 minutes until golden, turning until evenly cooked. When 
golden, remove chicken and drain on paper towels to remove excess oil. 
Place in ovenproof glass 9x1 3-inch baking dish. 

In large saucepan, heat 2 tablespoons vegetable oil. Add 2 tablespoons 
flour, stirring flour and oil mixture. Add cooking sherry. Use remaining 
flour as needed to thicken sauce. Add chicken broth and garlic powder. 
Bring to a boil. Sauce should have substance, but not be as thick as a gravy. 
Pour over chicken breasts. Bake at 350 degrees for 30 minutes. Cook angel 
hair pasta. Serve chicken and sauce over pasta. Top with Parmesan cheese. 



Amy Glenney 






244 Meats and Poultry 




To clarify butter, melt 
butter in a saucepan until 
the milk solids drop to the 
bottom of the pan. The 
clear liquid that remains 
on top is called clarified 
butter. One cup butter 
yields % cup clarified 
butter. 



The Province's Parisian Poulet 



Serves Two or More 



4 ounces clarified butter 
2 whole chicken breasts 
Flour for dredging 
1 egg, well beaten 
1 cup sliced mushrooms 



Salt and pepper to taste 

4 ounces ripened Brie 

2 to 3 ounces amontillado sherry 

Cooked rice or couscous 



In a large skillet, heat clarified butter until it is hot but not smoking. Dip 
chicken in flour, then in egg. Place chicken pieces in skillet one at a time, 
shaking skillet vigorously to prevent sticking. Brown on both sides. 
Remove chicken and set aside. Add mushrooms to skillet, lightly salt and 
pepper, and saute about one minute. Replace chicken in skillet and top each 
piece with a slice of Brie. Add sherry and ignite. Remove pan from heat. 
Cover pan for a moment to melt the cheese. Place chicken on beds of rice 
or couscous and pour mushroom mixture over chicken. 

People who know that I co-authored Maryland's Historic Restaurants 
(published by John F. Blair in 1985 and 1995) ask which is my favorite 
recipe in the book, and I continue to say that Parisian Poulet is the one I 
have most often made at home. It also remains a popular entree at The 

Province in Frederick, Maryland, a 1767 building that once was Mrs. 
Snyder's Hat Shop. 

Rebecca Schenck 



Meats and Poultry 245 




Cranberry 
Apricot Sauce 

Yields 4 cups 

12-ounces fresh cranberries 
8 ounces dried apricots, 

chopped 
VA cups sugar 
2 cups orange juice 
l A cup water 

Combine all ingredients in a 
Dutch oven; cook over 
medium heat, stirring 
constantly, until sugar 
dissolves. Reduce heat and 
simmer 30 minutes, stirring 
occasionally. Serve warm or 
cold. 

Cherie Higgins 



Roasted Chicken 



Sei-ves Four to Six 



1 whole chicken 
1 can of beer 
V* cup butter 



Various spices - seasoned salt, 
garlic salt, cayenne pepper, 
favorite herbs, salt and pepper 



Prepare the chicken by removing parts from cavity and rinsing the bird. 
Using a can opener, cut the top off the beer can and pour out about half the 
beer. Place the butter in the can as well as desired herbs and spices. Be 
generous with your seasonings. Rub the chicken down with the same 
seasonings. Place the beer can inside the bird so the chicken is "sitting" on 
the can. Set the chicken upright on a roasting pan. Bake at 375 degrees for 
1 hour 1 5 minutes to 1 hour 45 minutes depending on the size of chicken. 



Very easy and leftovers make great soup. 



Liza Sippe 



Roast Chicken with Lemon 

(POLLO AL LlMONE) 



Serves Four 



1 (2Vz-pound) chicken 
Salt 



Freshly ground pepper 
2 whole lemons 



Wash the chicken, dry it well inside and out, and remove fat. Sprinkle a 
liberal amount of salt and pepper inside and out. Soften lemons by rubbing 
them between your palms; then puncture the lemons at least 20 times. Place 
lemons in the cavity. Close opening with string and toothpicks, and truss 
legs to body to keep thighs from spreading. Place chicken in a roasting pan, 
with breast up, in the upper third of oven. Bake at 350 degrees for 15 
minutes. Turn the chicken over, trying not to break the skin. Bake 20 
minutes. Turn oven up to 400 degrees and bake 15 more minutes. The 
juices are delicious. 



The 



chicken usually puffs up. Adjust the cooking time if you use 
a larger chicken. 

Rosalrn Han 



246 Meats and Poultry 




My fondest, greatest memory at 
MPPC is the unbelievable, 
positive response to the AIDS 
issue at MPPC in 1991-1992. 
With many programs, sermons 
and RAIN (Regional AIDS 
Interfaith Network) teams 
actively educating and 
supporting the congregation 
and those with AIDS, the church 
took a stand and was an early 
leader in the community when it 
was not a popular subject and 
certainly not one that churches 
were ready to address. MPPC 's 
AIDS Task Force met monthly 
with direction from Rev. Tim 
Croft and directed a ministry 
that continues today. With 
housing for the RAIN ministry 
for seven years in the 
Cornerstone and seven RAIN 
teams in the early stages, 
MPPC certainly pioneered as a 
church in awareness, attracting 
publicity and national leaders 
such as Mary Fisher to the 
pulpit. 

Gail Brinn Wilkins 



Steve's Famous Easy and Low Fat 
Chicken Cacciatore 



Serves Six Plus 



2 jars Classico sauce (tomato-basil 

preferred) 
1 package boneless and skinless 

chicken breasts, cut into 1/4- 

inch cubes 
1 bottle inexpensive dry white wine 



1 small yellow onion, diced small 
1 green and 1 red pepper, diced 

large 
1 package sliced mushrooms 
Angel hair pasta 



Heat sauce in large saucepan on low heat. In fry pan sprayed with cooking 
spray, brown chicken on both sides. Add some white wine, cover, and 
simmer 1 5 minutes. Add chicken and about 2 tablespoons of wine from pan 
to the sauce. Add a little more wine and the onion to the fry pan. Simmer 5 
to 8 minutes and add to the sauce with 2 tablespoons of wine from the pan. 
Add a little more wine to the fry pan along with the peppers. Simmer 8 to 
10 minutes and add to the sauce with 2 tablespoons of wine from the pan. 
Add a little more wine to the pan along with the mushrooms. Simmer 10 
minutes and add to the sauce with 2 tablespoons of wine from the pan. 
Simmer sauce for about VA hours, stirring occasionally. Serve over your 
favorite flavor angel hair pasta. 



Delicious with salad for dinner. 






Gail Brinn Wilkins 



Meats and Poultry 247 




Tomato Cream Chicken 



Boneless chicken breasts 

(as many as you wish that will 
fit into a large frying pan) 

White pepper 

Ground nutmeg 

Butter 

'A cup chopped onion, 
or more to taste 



Vi pound mushrooms, sliced 
% cup Taylor's Cream Sherry 
1/4 tablespoons Dijon mustard 
1 tomato, peeled and chopped 

(or one (14.5-oz) can diced 

tomatoes, drained) 
54 cup whipping cream 



Sprinkle both sides of chicken breasts with a good amount of white pepper 
and nutmeg. In a large frying pan, brown chicken in melted butter. As you 
turn the chicken to brown on the other side, add onions and mushrooms to 
the pan. Once chicken is browned on both sides, pour sherry over chicken. 
Cover and simmer on VERY low heat about 40 minutes. Transfer chicken 
to a serving dish. Stir mustard, tomato, and whipping cream into liquid in 
the frying pan. Stir well until heated. Pour sauce over chicken and serve. 
Can be made a day ahead and reheated to serve. 

The secret is to make sure the sherry does not evaporate while slowly 

cooking for 40 minutes. If the burner is too hot, the liquid will evaporate 

and the chicken will burn. 

Isabel Owen 






248 Meats and Poultry 




Birmingham Chicken Casserole 

Serves Eight 

6 chicken breasts 6 tablespoons dry sherry 

4 ounces Vermicelli pasta 1 (4-oz) can sliced mushrooms, 

2 medium onions, thinly sliced drained 

'/z cup margarine Salt and pepper 

2 cans cream of chicken soup Parmesan cheese 

2 cups sour cream 

Boil chicken breasts until done, reserving broth. Remove chicken from 
bones and cut into large pieces. Saute thinly sliced onions in margarine for 
10 minutes or until limp. Cook vermicelli in remaining chicken broth. 
Drain and place in a buttered 9x1 3-inch casserole dish. Combine soup, sour 
cream, sherry and mushrooms. Add chicken. Mix well and add salt and 
pepper to taste. Pour over vermicelli and cover with Parmesan cheese. 
Bake at 300 degrees for 45 to 60 minutes. 

This casserole freezes well before or after baking. It always stays moist and 

is good reheated. A pound of cooked shrimp can be added 

for special occasions. 

Betty Cobb 



Meats and Poultry 249 




Some of my happiest memories 
of Myers Park Presbyterian 
Church revolve around our 
wonderful DC E, Eleanor Belk. 
Katherine Mattocks and I were 
asked to plan a farewell tribute 
for Eleanor in honor of her 
many years of service. What fun 
we had toasting her. We put her 
on a throne, and Randy Taylor 
presented her with a list of 
6, 000 people to call on during 
her retirement! For years, 
Eleanor put on the Christmas 
pageant; so we dressed up some 
elders (Morton Church, Charlie 
Akers and Buddy Carson) as 
wise men, and they sang to her. 
In honor of her capable 
directing of weddings, the young 
couples did a song and dance to 
the tune of "Get Me to the 
Church on Time. " I am 
thankful to say that after she 
retired, she gave us many more 
good things to remember before 
she died. She was truly an 
angel. 

Me-Me Brilev 



Booster Club Chicken and 
Wild Rice Casserole 



Serves Eight to Ten 



1 cup chopped onion 

1 cup butter 
Vi cup flour 

2 (4'/2-oz) cans sliced mushrooms 

3 cans chicken broth (or 3 cups) 
3 cups half-and-half 



1 (6-o/) box long grain and wild 

rice, cooked as directed 
'A cup diced pimento (4-oz jar) 
4 tablespoons chopped parsley 
3 teaspoons salt 
l A teaspoon pepper 



6 cups chicken, cooked and diced 1 cup slivered almonds (optional) 

In large skillet, saute onion and butter until tender. Stir in flour and cook 2 
to 3 minutes. Combine mushroom juice and broth to make 3 cups. Slowly 
stir into onion mixture. Stir in half-and-half and cook until thick. Combine 
remaining ingredients in large bowl and add sauce. Put in large casserole 
dish. Bake at 350 degrees for 30 to 45 minutes. 

This is special because the white sauce is made from scratch. Freezes well 

Jan Swetenburg 



250 Meats and Poultiy 




Chicken and Pasta Bake 



Serves Six to Eight 



1 cup chopped onion 
1 cup sliced mushrooms 
1 cup sliced zucchini 
Vi cup chopped celery 
1 clove garlic, minced 
3 tablespoons margarine 
1 (14V4-OZ) can whole tomatoes, 
drained and chopped 



1 teaspoon basil 
Vi teaspoon salt 
8 ounces shell macaroni, cooked 

and drained 
3 cups cooked, chopped chicken 
VA cups whipping cream 
1 cup Monterey Jack cheese 
'A cup grated Parmesan cheese 



Saute first five ingredients in margarine until slightly tender. Stir in 
tomatoes, basil, and salt. Set aside. Combine pasta, vegetables and chicken 
in a large bowl. Spoon mixture into an 1 1x7x1 Vi-inch baking dish. 
Combine whipping cream and cheeses in medium saucepan. Cook over low 
heat until cheese melts, stirring frequently. Pour sauce over pasta mixture. 
To store, cover and refrigerate up to 24 hours (may freeze). To serve, bake, 
uncovered, at 350 degrees for 40 to 45 minutes or until thoroughly heated. 



Always a crowd pleaser. 



Lilla Austin 



Crunchy Chicken Casserole 



'A cup celery 

% cup mayonnaise 

1 can cream of chicken soup 

1 can chopped water chestnuts 

1 package sliced almonds 



1 cup cooked rice 

Dash salt and pepper 

VA cups cooked, chopped chicken 

Vi cup butter, melted 



2 cups corn flakes 



Combine all ingredients except butter and corn flakes. Place in baking dish. 
Top with broken corn flakes. Drizzle butter on top. Bake at 350 degrees 
for 20 to 30 minutes or until heated through. 

Perfect dish to take to friends who have just had babies - also an easy 
family dinner. 

Maty Beth Mclntyre 

Meats and Poultry 251 




Chicken Divan 
Variations: 

>•" Substitute asparagus for 
broccoli and chicken 
dijon soup for cream of 
chicken soup. 

Claire Buie 



Substitute 3 boxes frozen 
chopped spinach, thawed 
and squeezed dry, for 
broccoli. 

Nancv Elberson 



Chicken Divan 

Serves Eight 



2 cans cream of chicken soup 
1 cup mayonnaise 

1 teaspoon lemon juice 

Vi teaspoon curry powder 

2 (lOVi-oz) packages frozen 

broccoli, lightly steamed 



2 cups cooked, diced chicken 

(3 breasts) 
1 cup grated cheese 
1 tablespoon butter, melted 
V2 cup soft bread crumbs 



Mix soup, mayonnaise, lemon juice and curry powder. Butter casserole 
dish. Spread broccoli, chicken and soup mixture in casserole dish. Mix 
breadcrumbs with butter. Layer grated cheese and breadcrumbs over top of 
casserole. Bake at 350 degrees for 25 to 30 minutes. 

Two cans drained green beans may be substituted for broccoli. 

Jolinda Boelkins 

Chicken Fantastic 



Serves Six to Eight 



2V2 cups cooked, cubed chicken 

1 (6-oz) box Uncle Ben's Herbed 
Wild Rice, cooked 

1 (10-oz) package frozen French- 
style green beans 

1 can cream of celery soup 



1 can cream of mushroom soup 
1 2 cup margarine, melted 
1 (8-oz) can sliced water chestnuts 
3 tablespoons chopped pimento 
3 tablespoons chopped onion 



Mix all ingredients together and put into a greased 9x1 3-inch casserole dish. 
Bake at 350 degrees for 30 minutes. 

Can be frozen. A company pleaser given to me by my special Mother. 

Sallie Lowrance 



252 Meats and Poultry 




For ten years I served as 
chairman of our church 's 
Weekday School Committee, 
composed of parents, elders and 
deacons. Miss Adeline Hill was 
the DCE who advised us in our 
work. We had very high 
standards for our school with 
the finest teachers and 
administrators, and that 
continues today. 

Dorothv L. Ross 



Chicken Provence 

Serves Four 



4 boneless chicken breasts 
Vt cup lemon juice 
Salt, pepper, fresh or dried basil, 
oregano, rosemary, celery salt 
2 yellow squash, sliced 



2 zucchini, sliced 

1 large sweet onion, sliced 

2 unpeeled tomatoes, sliced 

1 (2'/2-oz) can sliced ripe black 
olives 



Place chicken breasts in bottom of casserole dish. Pour lemon juice over 
chicken. Sprinkle herbs and seasoning over chicken. Layer squash, 
zucchini and onion on top of chicken. Sprinkle with herbs and seasonings. 
Bake at 350 degrees for 30 minutes. Place tomatoes on top and add herbs 
and seasonings. Top with olives. Bake at 350 degrees for 15 more minutes. 
Bake longer if making a larger casserole. 

This is my version of what we enjoyed in Provence. It is a good casserole to 
take to friends. It can be reheated in a microwave oven. 

Jo Claire Dulin 

Hot Chicken Salad 



2 cups chopped chicken 

1 cup chopped celery 

'A cup chopped almonds 
Vz to % cup mayonnaise 

2 tablespoons lemon juice 

1 can cream of mushroom soup 



2 hard-boiled eggs, chopped 

Topping: 

Bread crumbs 

Cheddar or Parmesan cheese 

Diced pimento 



Mix first 6 ingredients together. Place in greased 1 '/--quart baking dish. 
Bake at 375 degrees for 30 minutes. Remove from oven and stir in chopped 
eggs. Top with breadcrumbs and cheese. Decorate with pimento. 

Dorothv Ross 



Meats and Poultry 253 




Our church does a wonderful 
job of celebrating the various 
holidays surrounding Jesus: 
Advent with the wreath and 
candles every Sunday leading 
up to Christmas, the Christmas 
Eve services with pageantiy and 
candlelight, remarkable Lenten 
services and Easter, which is my 
favorite day at MPPC. We have 
been through somber services in 
the week before, anticipating 
Sunday and what it means. 
Then it arrives in the most 
magnificent way with the cross 
of flowers. Every year, I can't 
wait to see the incredible cross 
covered with flowers from the 
yards of our congregation. Its 
vibrant colors represent the 
hope and life that Jesus 's 
resurrection means to us. 

Mary Jo Ashcraft 



Chicken Spectacular 



Sen>es Sixteen 



3 cups cooked, cut up chicken 
1 package Uncle Ben's Wild Rice 

mix, cooked 
1 can cream of celery soup 
1 medium jar sliced pimientos 



2 cans French Style green beans, 

drained 
1 cup Hellmann's mayonnaise 
1 can sliced water chestnuts 
Salt, pepper, curry powder to taste 



Mix all ingredients together in large bowl. Pour into greased 3-quart 
casserole dish. Refrigerate if not baking immediately. Bring to room 
temperature before placing in oven. Bake at 350 degrees for 30 minutes. 

This recipe is good for a large crowd. It was given to me by Arline Taylor, 
wife of former minister, Randy Taylor. 

Kathryn Preyer 

Warm Chicken and Shrimp Salad 



3 boneless chicken breast halves, 
cooked and coarsely chopped 

1 pound shrimp, cooked and 

peeled 
Vi cup toasted almonds 

2 cups diced celery 
Vi teaspoon salt 



2 tablespoons lemon juice 

1 cup mayonnaise 
% teaspoon pepper 

2 teaspoons diced onion 

1 can cream of chicken soup 
Vt cup grated cheese 



Mix all ingredients together. Place in 2-quart casserole dish. Sprinkle with 
paprika and bake at 350 degrees for 30 to 40 minutes. 

This is great over linguine or spinach fettucine, or sewed in 
large croissants. 

Man- Jo Ashcraft 



254 Meats and Poultrv 




Covered Dish Chicken and Rice 
Casserole 



% cup butter, divided 

1 cup shredded onion, white or 

yellow 
2' j cups chicken stock, broth, or 

bouillon 
% teaspoon dried thyme, or 

more if using fresh 
1 large bay leaf 
1 tablespoon dried parsley, or 

more if using fresh 
% cup uncooked white rice 
% cup uncooked wild rice 



5 boneless chicken breast halves, 
poached and diced 

1 cup broccoli, steamed and 
chopped (optional) 

2 tablespoons flour 

1 cup whipping cream 
1 cup milk 
1 teaspoon salt 
Vi teaspoon pepper 
Vi cup grated Gruyere or Jarlsberg 
cheese 



Melt half the butter in a saucepan. Add onions and saute over medium heat 
until soft but not browned. Add chicken stock, thyme, bay leaf and parsley. 
Add rice. Stir well. Cover and cook over low heat until rice is tender and 
liquid has been absorbed, about 20 minutes. Remove bay leaf and discard. 
Butter a round baking dish. Pack rice mixture around sides of dish, leaving 
center vacant. Fill center with chicken. Place steamed broccoli over rice. 

Melt remaining butter in the saucepan. Stir in flour and blend well. 
Gradually add cream and then milk, stirring constantly. Keep stirring until 
mixture reaches boiling point. Remove from heat. Add salt, pepper and 
half the cheese. Return to heat and cook and stir for 5 minutes. Pour this 
mixture over the entire casserole. Sprinkle with remaining cheese. Bake at 
400 degrees for 10 to 15 minutes or until the top is delicately browned. 

Ann Dorsett 



Meats and Poultn' 255 



/ was "at home " at MPPC but 
hadn 't formally joined until I 
was a freshman at Davidson 
College and roomed on the hall 
with Randy Taylor 's daughter. 
My grandmother. Rose Evans 
Miller, and my father, Robert 
Evans Miller, were already 
firmly entrenched on the 7th 
row of the 11:00 service every 
Sunday. I had always 
considered MPPC as much a 
part of my life as it remains 
today. From age 4, I attended 
the weekday school, my fondest 
memory being of growing a 
real garden with lettuce and 
radishes from seeds bought out 
of bins at Myers Park Hardware 
on a walking field trip. Those 
were the best lettuce, radish and 
mayonnaise sandwiches anyone 
ever tasted! I was a Brownie 
here and "flew up " to Girl 
Scouts around a reflecting pool 
made of aluminum foil. Many 
an afternoon I had acorn fights 
with friends on the old 
playground. Later I smoked 
(coughed) my first cigarette 
until Eleanor Belk caught, 
strongly chastised and sent me 
home. During high school 
years, 1 watched boys play 
Saturday football on the front 
lawn and listened to Bob and 
Ann 's beautiful organ music. 
Now my son Dylan continues 
ourfamilv 's being "at home " 
at MPPC. 

Leslie Miller Webb 



Chicken Strata 



16 slices Pepperidge Farm bread 
3 hard-boiled eggs 

1 (6-oz) can mushrooms 

2 cups cooked, cut up chicken 
'A cup chicken broth 



1 cup black olives, chopped 

54 cup mayonnaise 

1 cup sour cream 

1 can cream of chicken soup 



Butter 3-quart casserole. Place 8 slices of bread on bottom. Mix together 
eggs, mushrooms, chicken, chicken broth, black olives, and mayonnaise. 
Spread over bread in casserole. Add remainder of bread. Mix sour cream 
and chicken soup and spread on top of bread. Bake at 350 degrees for 30 
minutes. 

Harriet Barnhardt 

Deluxe Chicken Enchiladas 

Serves Four to Six 



1 (4'/2-oz) can chopped green 

chiles, drained 
4 ounces cream cheese, softened 
Vt teaspoon cumin 

2 cups shredded rotisserie chicken, 

cut in bite-size pieces 
8 (7-inch) flour tortillas 



1 (U-oz) jar salsa 
1 (15-oz) can chili without beans 
1 cup finely shredded Monterey 
Jack and/or Cheddar cheese 
Sliced black olives, chopped 
Green onions (optional garnish) 



In a bowl, stir together chiles, cream cheese, and cumin until thoroughly 
combined. Stir in chicken. Open package of tortillas and place package in 
microwave oven. Microwave on high power for 1 minute, until tortillas are 
softened. Spread 2 heaping tablespoons of chicken mixture on each tortilla 
and roll up. Place seam sides down in a greased 9x1 2-inch baking pan. 
Combine salsa and chili and pour over enchiladas. Top with cheese. Bake 
at 350 degrees for 20 minutes, until hot and bubbly. Garnish with olives 
and green onion, if desired. 

Donna Wit/nan 



256 Meats and Poultry 




Poppy Seed 
Chicken 

Serves Six 

4 chicken breasts 

2 cans cream of chicken soup 
1 cup sour cream 

4 tablespoons poppy seeds 

3 cups crushed Ritz crackers 
% cup butter, melted 

1 cup sour cream 

Cook chicken breasts and cut 
into small pieces. Mix soup, 
sour cream and chicken. Set 
aside. In separate bowl, mix 
poppy seeds, cracker crumbs 
and melted butter. Place half 
of the crumb mixture in the 
bottom of a casserole dish; 
pour in chicken mixture and 
top with remaining cracker 
crumbs. Bake at 350 degrees 
for 35 minutes. Can be 
served as is or over cooked 
rice. 

Cheryl Steele 



Mildred's Chicken Casserole 



Serves Twelve 



2 cans artichoke hearts, drained 

3 cups cooked, cut up chicken 

2 cans chicken mushroom soup 

1 cup mayonnaise 

2 teaspoons lemon juice 



% teaspoon curry powder 

1 can mushrooms, drained 
l'/i cups bread crumbs 

2 teaspoons butter 



Arrange artichokes on bottom of 9x1 3-inch baking dish. Sprinkle chicken 
and mushrooms over top. Mix soup, mayonnaise, curry powder and lemon 
juice. Spread over chicken mixture. Sprinkle breadcrumbs over top and dot 
with butter. Bake at 350 degrees for 30 minutes. 

Mary Irwin 

New Member Casserole 

Serves Thirty 



2 quarts chicken breast, cooked 

and cubed 
9 packages broccoli spears 

3 medium onions, chopped 
I pound mushrooms, sliced 

4 cans cream of mushroom soup 
3 pounds sharp Cheddar cheese, 

grated 



3 tablespoons soy sauce 

Vi cup butter 

2 cups milk 

1 teaspoon Tabasco sauce 

1 teaspoon pepper 

1 large jar pimentos 

Slivered almonds 



Steam broccoli and drain well. Layer broccoli and then chicken in four 
9x1 3-inch baking dishes. To make sauce, saute onions and mushrooms in 
large saucepan and then add all other ingredients except almonds. Simmer 
until cheese melts. Pour sauce over casseroles and sprinkle with almonds. 
Bake at 350 degrees for 45 minutes. Freezes well. 

Randy and I enjoyed getting to know new members by hosting dinners in 
our home, using this dish as the main course. 

Arline Taylor 



Meats and Poultry 257 




Chicken Pot Pie 



Serves Six 



1 cup chopped onion 
1 cup chopped celery 
1 cup chopped carrot 
Vi cup melted butter 
Vi cup all-purpose flour 

1 cup half-and-half 

2 cups chicken broth 



Vi package frozen peas, thawed 

1 teaspoon salt 

Vi teaspoon pepper 

4 cups chopped cooked chicken 

Parsley 

1 frozen pie crust, thawed 



Saute onion, celery and carrot in butter for 10 minutes. Add flour, stirring 
constantly for 1 minute until well blended. Combine half-and-half with 
broth. Gradually stir into pan. Cook, stirring constantly until thick and 
bubbly. Add peas, salt and pepper. Stir in chicken. Ladle mixture into a 
shallow 2-quart round casserole dish. Sprinkle with parsley. Top with pie 
crust, making several slits across top. Bake at 425 degrees for 25 minutes, 
until golden brown. 

This recipe has become a family favorite. I serve it with Waldorf Salad and 
bran muffins. 

Catherine Collins 

Chicken Pot Pie With Sour Cream 
and Cheddar Cheese 



6 potatoes, peeled, cubed, cooked, 

and drained 
1 small onion, chopped 
1 small can carrots, drained 
1 tablespoon butter 
1/4 large cans white chicken 



1 can cream of chicken soup 

1 cup sour cream 

Vi cup shredded Cheddar cheese 

1 tablespoon parsley 

Salt and pepper 

1 package pie crusts 



Saute onion in butter. Stir in remaining ingredients. Place one crust in pie 
pan. Fill with chicken mixture. Top with remaining crust. Make several 
slits in top. Bake at 350 degrees for 45 minutes to 1 hour. Cool 15 to 20 
minutes. 

Pamela Mav 



258 Meats and Poultrv 




Hints for Pastry: 

'•" Keep the moisture out 
and the air in. 

*" Too much flour makes it 
tough; too much 
shortening makes it dry 
and crumbly; too much 
liquid makes it heavy and 
soggy. 

*" All materials should be as 
cold as possible. 

w Chilling dough for 12 
hours tenderizes it. 

"•" Handle dough lightly and 
very little. 

From Happiness is Dinner at 
Granny's . 

Caroline McMillan 



Deluxe Chicken Pie 



6 boneless chicken breasts, 
cut in 1-inch pieces 

1 medium onion, chopped 

2 tablespoons butter, melted 
4 fresh mushrooms, sliced 

2 large carrots, sliced 
1 stalk celery, chopped 
1 cup chicken broth 
l A cup dry white wine 
W teaspoon parsley 
W teaspoon chopped chives 
V* teaspoon dry mustard 
% teaspoon garlic powder 
% teaspoon chervil leaves 



Serves Six 

V» teaspoon white pepper 

l A teaspoon black pepper 

1 tablespoon Worcestershire sauce 

1 bay leaf 

1 tablespoon plus 1 teaspoon cornstarch 

2 tablespoons water 

1 (10 3 4-oz) can cream of mushroom soup 
Vi cup sour cream 

Vi cup shredded Swiss cheese 
Vi cup shredded mild or sharp Cheddar 
cheese 

2 tablespoons grated Parmesan cheese 
Pastry for double crust pie 



Saute chicken and onion in butter in a large skillet 5 for minutes. Add 
mushrooms and next 14 ingredients. Cover and simmer 10 minutes; then 
remove bay leaf. Combine cornstarch and water, stirring until blended. Stir 
into chicken mixture and cook over medium heat, stirring constantly, until 
mixture comes to a boil. Remove from heat and stir in soup, sour cream 
and cheeses. 

Roll half the pastry to '/s-inch thickness on a lightly floured surface. Fit into 
a 2'/2-quart shallow casserole. Spoon chicken mixture into the prepared 
pastry. Roll remaining pastry to '/s-inch thickness. Cut into '/2-inch strips 
using a fluted pastry wheel. Moisten edge of pastry in pie plate. Arrange 
strips in lattice design over chicken filling. Trim edges and seal. Bake at 
400 degrees for 30 to 40 minutes or until lightly browned. 

This may look like a long ingredient list, but it will be worth your time! 

Susan Woollen 



Meats and Poultiy 259 




On the occasion of Granny 
Shepherd's 95' 1 ' birthday in 
August 1979, Mimi Wood and I 
launched a compilation of our 
family 's favorite recipes. With 
the enthusiastic involvement of 
McMillans and Woods, we 
published Happiness is Dinner at 
Granny 's in 1981. Chicken Pie 
is the family favorite! 

Caroline McMillan 



Shortcut substitutions for 
busy New Millennium cooks: 

*~ Add several chicken 
bouillon cubes, salt and 
pepper to make a strong, 
well-seasoned stock. 

•" Use frozen pie shells or 
Annie's Frozen 
Dumplings for the 
dumplings and crust. 

*" Use pre-cooked chicken, 
either frozen, vacuum- 
packed or rotisserie, 
cubed or pulled into bite- 
size pieces. 

Caroline McMillan 



Granny's Chicken Pie 



Serves Four to Eight 



1 frying or stewing chicken 
4 cups water 
1 carrot, sliced 

1 onion, sliced 

2 stalks celery with leaves 
Salt and pepper to taste 
Hard-boiled eggs (optional) 



Crust and Dumplings: 

Wi cups sifted flour 

Vi teaspoon salt 

5 tablespoons shortening 

VS cup ice water 
Chicken bouillon cubes 
Dabs of butter 



Wash chicken. Place water, carrot, onion, celery, salt, and pepper in a 
stewing pot and bring to boiling point. Add chicken, either whole or cut 
into pieces, and simmer gently in tightly covered pot until it is tender. Let 
chicken cool in stock. Lift out chicken: take off skin and remove chicken 
from bones. Strain stock. This can be done the day before. Refrigerate 
chicken and stock until ready to assemble pie. 

Sift flour and salt together. Using pastry blender or 2 knives, cut shortening 
into the flour until it feels like little pills or course cornmeal. Sprinkle 3 
tablespoons of the ice water over the mixture. Blend in lightly. Add the 
rest of water if needed. As soon as dough will hold together, stop handling 
it. Divide dough in half; pat each half into a ball and chill. This will make 
a pie to serve 4 or 5. (For a larger pie to serve 6 to 8, Granny used 3 cups of 
flour, 1 teaspoon salt, 4 heaping tablespoons shortening and 2 A cup milk). 

When ready to assemble pie. roll dough out thin on lightly floured surface. 
Cut half the dough into long strips '/2-inch wide for the lattice top. Cut 
remaining dough into small squares for the dumplings. Bring reserved 
chicken stock to a boil in a large pot, seasoning well with several chicken 
bouillon cubes and plenty of salt and pepper. Cook 15 or 20 dumplings at a 
time. Drop them in the stock, simmer for about 10 minutes; and remove 
with slotted spoon when done. 

Place cooked chicken in a rectangular baking dish. Cover chicken with a 
layer of dumplings (and sliced hard-boiled eggs, if desired) and a few dabs 
of butter. Pour stock over all. This will look too juicy but much of the 
liquid cooks out. Lay strips of pastry in lattice design across the top. Bake 
at 400 degrees until pastry browns (about 30 minutes). 

Caroline McMillan 



260 Meals and Poultry 




// is hard to believe that forty 
years have passed since I was 
privileged to serve as President 
of the Women of the Church at 
MPPC. That opportunity was a 
valuable learning experience, 
and there were many joys 
associated with it. Perhaps the 
most meaningful legacy from 
that year was beginning 
the tradition of the Christmas 
Communion. May Lebby 
Rogers and Maty Catherine 
Gaskell. both past presidents, 
helped write the litany for it. 
Eveiy year Floread Lee, who 
later served as president, invited 
a group of friends from 
neighboring churches to attend 
the communion, and following 
the service the group gathered 
at her home for lunch. She 
served a delicious chicken 
tetrazzini casserole. 

Damn' Verner 



Chicken Tetrazzini 



2 (S'/i to 4 pound) fryers 

'/: pound thin spaghetti 

1 large onion, chopped 

1 green pepper, chopped 

Oil 

1 (8-oz) can mushrooms 

1 (4-oz) jar chopped pimientos 



Vi cup butter, melted 

Vi cup flour 

Milk 

Vi pound sharp Cheddar cheese 

'A pound Velveeta cheese 

Breadcrumbs 

Grated Parmesan cheese 



Stew fryers in salted water. Cool and remove meat from bones, reserving 
broth. Cook spaghetti in reserved broth and drain, reserving broth. While 
spaghetti is cooking, saute onion and pepper in a little oil. Add mushrooms, 
pimientos, chicken, onion, and pepper to the cooked spaghetti. In a medium 
saucepan, combine melted butter and flour and cook over medium heat. 
Add milk and reserved broth to make a thick sauce, stirring constantly. Add 
Cheddar cheese and Velveeta. Stir over medium heat until cheese is 
melted. Combine spaghetti mixture and sauce and place in two greased 
2-quart casserole dishes. (May be frozen at this point). Top with bread 
crumbs and grated Parmesan cheese and bake at 375 degrees for 45 
minutes. 

Danny Verner 



Meats and Poultry 261 




This dish was a staple at Room 
In the Inn oar first year. It is 
great to split into two casseroles 
and freeze one for another day. 
I make it to take to new moms 
and neighbors. 

Scottie Trapp 



The first year ofRITI (Room in 
the Inn). Scottie coordinated the 
evening meal and took our 
daughters Simmons and 
Catherine, about 6 and 4 at the 
time, with her. I met them there, 
arriving shortly after people sat 
down to eat at tables for eight, 
church members and our 
homeless neighbors from Urban 
Ministry intermingled. I saw 
that the girls were at a table full 
of men; so I sat somewhere else. 
Afterwards, I asked the girls 
about their experience and 
commented on the church 
members sitting with them; two 
that I recalled were George 
MacBain and Jim Wallace. 
Simmons looked puzzled and 
said, "But, Dad, I thought they 
were ALL homeless. " 



Danny Trapp 



Chicken Tetrazzini 



Serves Twelve 



2 cans cream of mushroom soup 
l'/z cups chicken broth, warm 
'A cup butter, melted 
1 cup grated Cheddar cheese 
1 (4-o/> can mushrooms, drained 
1 tablespoon chopped celery 
1 tablespoon grated onion 
1 tablespoon chopped pimento 



1 tablespoon parsley 

2 teaspoons salt 
Pepper to taste 

1 tablespoon Worcestershire sauce 
4 cups cooked, chopped chicken 
1 (8-oz) box vermicelli, broken 
and cooked 



Combine all ingredients except chicken and vermicelli. Add chicken, then 
vermicelli. Bake in covered 3-quart casserole dish for 45 minutes at 350 
degrees. 

Scottie Trapp 

Chicken Tetrazzini Light 

Serves Five to Six 



2 tablespoons butter or margarine 

% cup flour 

Vi teaspoon salt 

Vt teaspoon pepper 

1 cup chicken broth 

1 cup 2% milk 



2 tablespoons sherry 
8 ounces spaghetti, cooked and drained 
2 cups cooked, cut up chicken or turkey 
1 (4-oz) can sliced mushrooms, drained 
Vi cup grated Parmesan cheese 



Melt butter in large saucepan over low heat. Blend in flour and seasonings; 
cook over low heat, stirring until mixture is smooth and bubbly. Remove 
from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil 
and stir 1 minute. Stir in sherry, spaghetti, chicken and mushrooms. Pour 
into ungreased 2-quart casserole dish. Sprinkle with Parmesan cheese. 
Bake, uncovered, at 350 degrees for 30 minutes or until hot and bubbly. If 
desired, place briefly under broiler to brown. 

This lighter variation of the original uses half the butter and substitutes 
2% milk for the cream. 

Elizabeth Chaplin 



262 Meats and Poultry 




This recipe belonged to Mrs. 
John E. Latta Chapman - a 
founding member ofMPPC. 

Stacey and Todd Chapman 



Chicken Tetrazzini 

Serves Ten 



4 cups cooked, cut up chicken 
4-ounces vermicelli, cooked 

and drained 
1 can cream of mushroom soup 
1 soup can milk 
1 small can mushroom slices, 

divided 



1 cup grated sharp Cheddar cheese 
1 cup grated medium Cheddar 

cheese 
% cup Parmesan cheese 
Saltine crackers 
Vi cup butter, melted 



Place half the chicken in greased 9x1 3-inch casserole. Thin soup with milk. 
Cover chicken with half the mushrooms, 1 cup of cheese (half sharp and 
half medium), and half the soup mixture. Next layer cooked spaghetti, 
remaining cheese and remaining soup mixture, followed by remaining 
mushrooms and chicken. Cover with crumbled saltines. Add the melted 
butter, covering the crackers, and sprinkle with Parmesan cheese. Bake at 
325 degrees for 45 minutes or until brown and bubbly. 



Mary Frances Chapman 






Meats and Poultry 263 




To toast almonds, spread 
on cookie sheet and bake 
at 350 degrees for 5 to 7 
minutes or until golden 
brown, stirring 
occasionally. Or spread 
almonds in thin layer in 
microwave-safe pie pan. 
Microwave on HIGH for 
4 to 7 minutes or until 
golden brown, stirring 
frequently. 

Lynda Slurier 



Chicken Waldorf Pizza 



Serves Six 



1 (10-oz) can Pillsbury 

Refrigerated Pizza Crust 
1 cup cooked, chopped chicken 
1 cup chopped apple 
'/2 cup sliced almonds, toasted 
Vi cup mayonnaise 



1 teaspoon dried tarragon leaves 
V* teaspoon salt 

% teaspoon pepper 

8 ounces shredded Swiss cheese 

2 teaspoons chopped green onions 



Lightly grease 14-inch pizza pan. Unroll dough and place on greased pan. 
Starting at center, press out dough with hands. Bake at 425 degrees for 6 to 
8 minutes or until crust begins to brown. Remove crust from oven. 

Combine chicken, apple, almonds, mayonnaise, tarragon, salt and pepper. 
Mix well. Spread mixture evenly over partially baked crust. Sprinkle with 
cheese. Bake 10 to 12 minutes or until cheese is melted and crust is deep 
golden brown. Sprinkle with green onions. Cut into wedges. 



Lynda Sluiler, Staff 






264 Meals and Poultry 




Formal Yardbirds 

Semes Eight 

2 cups cooked, diced chicken 1 tablespoon diced pimento 

1 (3-oz) package cream cheese 1 tablespoon Italian salad dressing 

2 tablespoons butter 1 (HVz-oz) box frozen Pepperidge 
Vi teaspoon salt Farm pastry sheets 

Vi teaspoon pepper 2 tablespoons butter, melted 

2 tablespoons milk Paprika 

1 tablespoon diced onion Croutons, optional 

In medium bowl, mix chicken, cream cheese, butter, salt, pepper, milk, 
onion, pimento and salad dressing until well blended. Thaw pastry sheets, 
roll out slightly and cut each one into 4 rectangles. Add % cup chicken 
mixture to center of each rectangle. Fold over and crimp three sides with 
fork. Place on ungreased baking sheet. Brush tops with melted butter and 
sprinkle on paprika. Sprinkle with crushed croutons, if desired. Bake at 
350 degrees for 25 to 30 minutes or until golden brown. 

Chris Kirkland 

Baked Cranberry Walnut Relish 

1 (12-oz) bag fresh cranberries 1 cup orange marmalade 

2 cups sugar Juice of 1 lemon 
1 cup coarsely broken walnut meats 

Place washed cranberries in flat baking dish. Cover and bake at 350 
degrees for l A hour. Stir sugar into berries, cover again, and bake for an 
additional l A hour. While berries are baking, toast walnuts in oven. Watch 
them carefully, as they can burn easily. At end of baking time, stir walnuts, 
orange marmalade, and lemon juice into berries. Keeps for weeks in 
refrigerator. Can also be frozen. 

Delicious with turkey, chicken dishes or sandwiches. Even good on your 

breakfast toast. I have used this recipe for a number of years, and usually 

triple or quadruple the recipe so that I can give a few small jars of relish as 

little gifts at Christmas time. 

Billie Frazier 

Meats and Poultry 265 




Chicken Picatta 

Serves Four 



4 whole chicken breasts, skinned, 

boned and halved 
Vi cup flour 
Wi teaspoons salt 
Vi teaspoon freshly ground pepper 
Paprika 
Vi cup clarified butter 



1 tablespoon olive oil 

2 to 4 tablespoons dry Madeira or 
water 

3 tablespoons fresh lemon juice 
Lemon slices 

2 to 4 tablespoons capers (optional) 
Vi cup minced fresh parsley 



Place chicken breasts between 2 sheets of waxed paper and pound them 
until about '/4-inch thick. Combine flour, salt, pepper and paprika in a bag. 
Heat butter and olive oil in large skillet until bubbling. Saute chicken 
breasts, a few at a time, 2 to 3 minutes on each side. Do not overcook. 
Drain cooked breasts on paper towels and keep warm. Stir Madeira or 
water into drippings, scraping bottom of skillet to loosen any browned bits. 
Add lemon juice and heat briefly. Return chicken to skillet, interspersing 
with lemon slices, and heat until sauce thickens. Add capers if desired. 
Sprinkle with minced parsley. 



Easy. 



+ * 



Kathryn Goode Sherard 



266 Meals and Poultry 




Baked Quail 

Serves Four 

4 tablespoons margarine 8 quail 

1 tablespoon oil 1 can cream of chicken soup 

2 bunches green onions with 'A soup can sherry 
tops, chopped Salt and pepper to taste 

Vi cup flour 

Heat margarine and oil together in a skillet. Saute green onions in the 
mixture until softened. Remove onions with a slotted spoon to a bowl and 
reserve oil. Mix salt, pepper and flour. Lightly flour quail and brown in 
reserved oil. Remove to a casserole dish. Return onions to the pan and add 
soup and sherry. Mix well and heat until almost boiling. Pour soup mixture 
over quail. Cover casserole tightly and bake at 225 degrees for 2 hours. 

Cherie Higgins 



Turkey and Broccoli Casserole 

Serves Six to Eight 

3 cups cooked, chopped turkey 1 cup mayonnaise 

1 cup chopped celery 1 can cream of celery soup, 

1 (8-oz) can sliced water chestnuts thinned with 1 soup can water 

1 cup broccoli, cut into small 1 cup cooked rice 

pieces Salt and pepper to taste 

1 (2-oz) jar pimento, drained Parmesan cheese and paprika 

Mix all ingredients together and put in a greased 3 -quart baking dish. Bake 
at 350 degrees until it starts to show bubbles. Remove and sprinkle with 
paprika and Parmesan cheese. You can also heat in a microwave for 20 
minutes since all ingredients are cooked. 

This is a great way to use leftover turkey. You can add or subtract 

ingredients to suit your taste. Just be sure to use enough water to keep it 

from being too diy. 

Betty Whitsett Bridges 
Meats and Poultry 267 




Grilled 
Turkey Breast 

Marinade: 

1 cup Sauterne wine 

l A cup oil, peanut preferred 

Vi cup soy sauce 

1 teaspoon minced garlic 

1 teaspoon ground ginger 

2 boneless turkey breasts 

To make marinade, combine 
first five ingredients. Flatten 
turkey breasts by pounding 
between plastic wrap. 
Marinate breasts all day or 
overnight. Grill 4 to 6 inches 
above medium coals 5 to 7 
minutes per side per 1 inch of 
thickness. 

Daphne Little 



Turkey Basil Piccata 



Serves Three to Four 



2 tablespoons flour 
V* teaspoon salt 
Va teaspoon pepper 

1 (Yj-pound) package turkey cutlets 

2 tablespoons olive oil 
4 cloves garlic, minced 



1 Vi teaspoons dried or 1 'A 

tablespoons chopped fresh basil 
Vi cup dry white wine 
VA tablespoons fresh lemon juice 
1 lemon, sliced 



Combine first three ingredients in shallow dish. Dredge cutlets in flour 
mixture. Pour olive oil into large skillet. Place over medium-high heat 
until hot. Add cutlets and cook 2'A minutes or until done, turning once. 
Remove cutlets from skillet. Add garlic and basil to skillet, stirring to 
loosen particles from bottom of skillet. Add wine, lemon juice and lemon 
slices. Cook, stirring constantly, for 45 seconds. Return cutlets to pan. 
Cook until thoroughly heated or until it is cooked the way you like. Serve 
immediately. 

Dot Scott 

Cranberry Chutney 

Yields 5 Half Pint Jars 



1 pound fresh cranberries 

1 cup water 

2 sticks cinnamon 
2Vi cups sugar 

Vi teaspoon allspice 

% teaspoon ground cloves 



Vi teaspoon salt 
1 apple, peeled and chopped 
Grated rind and juice of 
1 orange and 1 lemon 
l A cup raisins 
Vi cup cashews, chopped 



Cook cranberries in water until skins pop. Add all other ingredients, except 
nuts. Bring to a boil. Cover pan. reduce heat, and simmer about 30 
minutes. Watch carefully; stir often to prevent sticking. When thick, 
remove cinnamon sticks and add nuts. Ladle into hot, sterilized jars and 
seal. 

Lib Chapman 



268 Meats and Poultn 



One Christmas Eve, as Proctor 
Chambless, Maggie and the 
youth were leading the sen'ice, 
all the sanctuary lights went 
out. People madly searched for 
Pete and Randy, but neither of 
them had a clue where the 
circuit breaker was. We believe 
it was Tommy to the rescue. At 
another Christmas Eve sen'ice, 
when MPPC s first pregnant (8 
months) preacher was leading 
the sen'ice, little Kendall Booe 
had been chosen to be the baby 
Jesus for the nativity scene. The 
blanket was gently laid over the 
straw, ready for Mary to lay the 
baby in the manger, but Kendall 
was crying so hard in the 
hallway that at the last minute a 
rubber doll had to be found to 
be the baby Jesus. Maggie also 
was the first minister at MPPC 
to have two maternity leaves 
written into her contract, and 
she used them both. Pete 
(bleaiy-eyed, but jovial) 
announced the births during 
Common Concerns at Sunday 
morning worship— not once, but 
twice, Pen being born in 
January 1977 and Meg in 
September 1979--both on a 
Saturday night. The 
spontaneous clapping was a 
touching moment for Pete, and 
we remember with gratitude the 
constant nurturing that this 
congregation gave to our 
children. 

Pete and Maggie Peery 



Turkey Ham Casserole Supreme 



Serves Six to Eight 



'A cup chopped onions 

2 tablespoons butter 

1 (4-oz) can sliced mushrooms, 

undrained 
1 (5-oz) can water chestnuts, 

drained 



2 tablespoons dry sherry 

2 cups cooked, cubed turkey 
1 cup cubed, cooked ham 

Vi cup shredded Swiss cheese 
1 cup soft breadcrumbs* 

3 tablespoons melted butter 



Saute onion in butter until tender but not browned. Add mushrooms, water 
chestnuts, sherry, turkey and ham, stirring well. Spoon mixture into lightly 
greased, shallow 2-quart casserole dish. Sprinkle mixture with cheese. 
Combine breadcrumbs and melted butter. Spoon over casserole. Bake at 
400 degrees for 35 minutes. 

* I use Pepperidge Farm cornbread stuffing mix. Amounts of ham and 
turkey can be adjusted according to what is available, or chicken can be 
used in place of turkey. Can be prepared ahead and frozen. Bring to room 
temperature before baking. 

Apple Cheese Salad makes a nice accompaniment with this dish, 
particularly at holiday time. 

Billie Frazier 



Meats and Poultry 269 




Rock Cornish Hens with Wild Rice 



Senses Six 



6 frozen Rock Cornish hens, 

thawed 
8 green onions with tops, thinly 

sliced 
1 pound mushrooms, chopped 
Vi cup butter, divided 
1 teaspoon powdered sage 



Vi cup minced parsley 

1 cup wild rice, washed and drained 

2Vi cups chicken broth 

Vi cup dry sherry 

1 teaspoon salt 

Vi teaspoon freshly ground pepper 



Remove giblets and necks from hens and set aside. Wash hens and dry 
thoroughly. To prepare stuffing, saute onions and mushrooms in Vi cup 
butter for 5 minutes. Remove from pan. To the drippings, add sage, 
parsley, wild rice, chicken broth, sherry, salt, pepper, and chopped raw 
giblets and necks. Heat to boiling, lower heat, and cook gently about 45 
minutes. Discard necks. Add half the mushrooms and onions to the rice 
mixture and stuff hens. Reserve remaining mushrooms and onions for 
sauce. Truss hens and place in shallow baking pan. Bake at 375 degrees 
for an hour, basting 2 or 3 times with Vi cup melted butter. Serve hens 
garnished with watercress and accompanied by sauce. 

Sauce for Rock Cornish Hens 



Vi cup butter 

Vi cup flour 

1 teaspoon paprika 



3 4 cup sherry 

% cup chicken broth 

1 cup sour cream 



Melt butter. Blend in flour, paprika, sherry, broth and the remainder of 
mushrooms and onions. Cook and stir until thickened and smooth. Gently 
blend in sour cream and heat through. 

/ sen'ed this at my first dinner party some 50 years ago and still enjoy it. 

Blxthe McCradie Link 



270 Meats and Poultry 




Fall Retreat at Montreal 



111 



Tk 



he Christ candle being carried down the center aisle on Christmas Eve 

while the bell tolled ♦> The Easter cross created from spring flowers from 

everyone 's garden ♦ Two capital campaigns ♦ Powerful corporate worship 

with inspirationally magnificent music ♦ Chris Cameron hitting the high note 

in The Lord's Prayer ♦ The little pre-schooler who when he passed me in the 

hallway (while I was on my way to the sanctuary to conduct a funeral, 

wearing my robe and clerical collar) looked up at me, smiled, waved and 

simply said, "Hi, Jesus " ♦ Eleanor Belk's stained glass window tour ♦ Our 

welcoming reception with what seemed like a huge crowd of nice, very 

friendly strangers -followed eight years later by our farewell reception 

attended by a huge crowd of dear, dear friends who will always be to us much 

like family ♦ The energy in the 5 p.m. Christmas Eve children s senice ♦> 

Pounding nails into a cross following the Maundy Thursday meal ♦> Putting 

up the sanctuaiy candles for Christmas Eve worship and eating a family 

dinner when that work was done in the CLC lounge with our family and the 

church maintenance staff* Fabulous fellowship and abiding friendships built 

in Alaska ♦ Being a very small part of the long history of the most wonderful 

family of faith I have ever known! 

Tim Croft 




R. C. Bryson and Tim Croft overseeing construction 
of the Christian Life Center in 1990 



£i^/a-ooij 





In my first job working for a 
small manufacturing company 
in Baltimore, the big reward for 
some heroic deed (they didn 't 
throw money at you in those 
days) was for the boss to take 
you to lunch. These lunches 
were always held at a neighbor- 
hood tavern named Dubner 's, 
and we always ate in the dining 
room above the bar. I 'm sure 
that Dubner 's had a menu, but 
we never ordered from it that I 
recall; it was always a crab 
cake, coleslaw and French fried 
potatoes. Wlien the family 
transferred to Charlotte, I had 
my boss get a copy of Dubner 's 
recipe, and this is it. 

Darwin Blaine 



Crab Cakes 



Yields 12 to 14 Cakes 



'A cup finely chopped celery 

Vi cup minced onion 

Butter 

1 pound fresh crab meat 

1 large egg 

2 tablespoons Worcestershire 



2 tablespoons prepared mustard 
1 teaspoon dry mustard 
Vz cup breadcrumbs 
Salt and pepper to taste 
Cracker crumbs, finely crushed 



Saute celery and onion in butter. Remove any small shells from crab meat. 
Mix all ingredients, except cracker crumbs, and form into cakes that are 214 
to 3 inches in diameter and V* inch thick. Lightly coat both sides with 
cracker crumbs (just enough to keep from sticking to hands). Deep fat fry 
until golden brown. 

Lisa Did a 

Dubner's Crab Cakes 

Yields 6 to 7 Cakes 



2 tablespoons green pepper, 

finely diced 
1 tablespoon mustard, preferably 

Grey Poupon 
1 large egg 



1 shot dry cooking sherry 
Hellmann's low-fat mayonnaise 
1 pound fresh lump crab meat 
3 slices white bread (Arnold's or 
Harris-Teeter's English Toasting) 



Mix green pepper, mustard, egg, sherry and some of the mayonnaise. Tear 
bread into very small pieces and put in large mixing bowl. Add crab meat. 
Mix lightly and add pepper mixture. Mix all ingredients very gently, trying 
not to reduce the size of the crab pieces any more than necessary. Add 
additional mayonnaise until you feel you can mold cakes by hand and have 
them stay together. Broil crab cakes, turning so both sides are browned. 

This recipe serves four. If you 're lucky and the guests don 7 eat them all, 
the crab cakes are just as good heated for lunch the next day. 

Darwin Blaine 



274 Seafood 




Crab Imperial 

Serves Four to Six 

1 pound crab meat 

2 hard-boiled eggs 

1 (4-oz) can mushrooms 
Vi cup mayonnaise 
l A cup dry sherry 
'A teaspoon salt 
Dash of Tabasco 
Buttered breadcrumbs 

Mix first 7 ingredients. 
Divide into individual 
ramekins. Top with buttered 
breadcrumbs. Bake at 350 
degrees for 30 minutes. 

This was my mother, Louise 
Hill's, recipe. 

Mary Lou Lindsey 



Frank's Crab Cakes 



Serves Four to Six 



6 slices bacon 

1 large Vidalia onion, chopped 

1 stalk celery, chopped 

'A green bell pepper, or % red 

and % green bell pepper 
1 pound crab meat 
1 roll Ritz crackers, crushed 



1 tablespoon Grey Poupon 

mustard 
X A cup mayonnaise (or light 
Miracle Whip) 

2 teaspoons Worcestershire sauce 
1 tablespoon Old Bay Seasoning 
Butter, optional 



Cook bacon. Saute onion, celery and bell pepper until tender. In a bowl, 
combine crab, cracker crumbs, mustard, mayonnaise, Worcestershire sauce 
and Old Bay Seasoning. Stir in sauteed vegetables and crumbled bacon. 
Place in baking dish and dot with butter if desired. Bake at 400 degrees for 
10 to 15 minutes. To make 6 large crab cakes, shape into patties and roll in 
additional cracker crumbs. Fry in small amount of extra virgin olive oil. 



Laura Greer 



Crab Imperial 

Serves Six to Eight 



1 pound back fin crab meat 

1 small onion, grated 

2 cups Hellmann's mayonnaise 

2 tablespoons tarragon vinegar 

3 tablespoons lemon juice 



Coarse bread crumbs 
Parmesan cheese 
Melted butter 
Paprika 



Saute onions in butter. Mix with crab meat, mayonnaise, vinegar and lemon 
juice. Layer bottom of buttered 2-quart baking dish with untoasted coarse 
breadcrumbs. Spread crab mixture over breadcrumbs. Place another layer 
of breadcrumbs on top. Sprinkle Parmesan cheese over all. Drizzle melted 
butter over top and sprinkle with paprika. Cover loosely with aluminum 
foil and bake at 350 degrees for 20 minutes. Uncover and continue baking 
for 5 minutes. 

Amelia Hunter Roddey 



Seafood 275 




My mother-in-law, Shirley 
Ibach, gave me her recipe about 
15 years ago. I have gradually 
changed her original recipe to 
this one. She absolutely loves 
it! I always cook it for her on 
special occasions, Mother 's 
Day, and her birthday. I am so 
fortunate to call my mother-in- 
law my friend. I am submitting 
this recipe in honor of my 
wonderful mother-in-law, 
Shirley Ibach. 

Sandy Ibach 



Crab Casserole 



Serves Ten 



2 cups cooked rice 

1 cup mayonnaise 

V/i cups heavy cream 

4 ounces sharp Cheddar cheese 



1 tablespoon Worcestershire sauce 
Vi teaspoon Tabasco sauce 
1 tablespoon lemon juice 
1 pound crab meat 



Place rice in bottom of 9x1 3-inch baking dish. Mix together remaining 
ingredients, adding crab last and reserving some cheese for topping. 
Arrange crab mixture over rice and sprinkle top with remaining cheese. 
Bake at 350 degrees for 45 minutes. 



People will always ask for this recipe. 



Virginia Davis 



Sandy and Shirley's Crab Casserole 

Serves Twelve to Fourteen 



1 large package fresh mushrooms, 

sliced 
1 green or red pepper, diced 
1 white onion, diced 
3 tablespoons olive oil 
32 ounces cream cheese 



3 tablespoons Italian seasoning 

3 cups sour cream 

36 ounces "imitation crab meat" 

or equivalent real crab meat 
1 cup Italian breadcrumbs 



Saute pepper, onion, and mushrooms in olive oil. Place softened cream 
cheese in bottom of 9x1 3-inch baking dish. Pour hot vegetable mixture 
over cream cheese and blend. Add Italian seasoning and mix well. Add 
sour cream and continue mixing. Chop crab meat and add to cream cheese 
mixture, mixing well. Sprinkle top with Italian breadcrumbs. Bake covered 
at 350 degrees for 45 minutes, uncovering last 5 minutes. 

Sen'e with chilled marinated asparagus and Caesar salad; or sen'e as an 
appetizer with crackers at a part}' for 30 to 40 people. 

Sandv Ibach 



276 Seafood 




This recipe is an old one from 
"The Breakers " at Myrtle 
Beach, SC. We cook the crab 
meat in large cockleshells we 
collected on the beach. They 
even go in the dishwasher! 

Linda Wallace 



Low Country Deviled Crab 



Serves Six to Seven 



1 can cream of mushroom soup 

2 stalks celery, minced 
legg 

Vi cup butter, melted 
54 teaspoon salt or to taste 
Pepper to taste 
Lemon pepper to taste 



1 teaspoon Worcestershire sauce 

3 dashes Tabasco sauce 

Dash paprika 

% teaspoon ground mace 

Juice of 'A lemon 

1 pound crab meat 

Buttered breadcrumbs 



Grease serving shells or ramekins. Mix all ingredients except crab and 
breadcrumbs. Fold in crab meat, being careful to keep lumps intact. Fill 
shells or ramekins. Top with buttered breadcrumbs. Bake at 350 degrees 
for 30 minutes. 

Good for luncheons. Makes a pretty plate with hard-boiled egg, cold 

asparagus, a few shrimp, apiece of melon, cocktail tomato, 

spiced peach and banana bread. 

Mary May Gillespie 

Jeanne's Crabmeat Supreme 

Serves Six 



1 pound fresh lump crab meat 
Vi cup mayonnaise 
1 tablespoon finely chopped onion 
1 tablespoon finely chopped 
parsley 



2 hard-boiled eggs, finely chopped 
1 stalk celery, finely chopped 
V* cup soft bread crumbs, grated 
Vi cup milk 
Cracker crumbs and melted butter 



Put all ingredients except milk, cracker crumbs and melted butter into a 
large bowl. Add milk and toss together with a fork. Grease individual 
shells or ramekins. Fill shells. Sprinkle with cracker crumbs and brush 
with melted butter. Bake at 350 degrees for 20 minutes. 

Linda Wallace 



Seafood 277 




Crawfish Etouffee 



Serves Six to Eight 



1 pound crawfish meat 
V* cup butter 

1 tablespoon chopped garlic 

2 onions, finely chopped 



2 stalks celery, finely chopped 
1 teaspoon cornstarch 
Salt and pepper to taste 
White rice 



Melt butter and garlic with onions and celery over low heat in skillet until 
onions are transparent. Whisk cornstarch into mixture. Simmer for about 
10 minutes. Add crawfish. Season with salt and pepper. Cover and 
simmer for an additional 5 minutes. Serve over white rice. 

This is the best etouffee recipe to come out of Louisiana. My father' s family 

is from New Orleans and we lived there many years, so we have tried many 

different versions. Add Tabasco sauce if you prefer a bit more punch. 



Betsy Capps 



Crawfish or Shrimp Etouffee 



Sen'es Four to Six 



Vi cup margarine 

V/i tablespoons all-purpose flour 

3 A cup chopped celery 

Va cup chopped bell pepper 

1 j cup chopped onion 

Salt and pepper to taste 



Cayenne pepper to taste 
1 pound crawfish tails 
or 1 pound shrimp, 
peeled and deveined 
'4 cup chopped green onions 
l A cup chopped parsley 



In heavy pot, melt margarine and stir in flour. Stir constantly over medium 
heat until "roux" is the color of peanut butter. Do not let it burn or cook too 
fast. Be patient. Turn heat to low and add chopped celery, bell pepper and 
onion. Cook until vegetables are tender, about 15 minutes. Stir often. Add 
crawfish tails or shrimp and stir. Cover pot and cook over low heat for 15 
minutes, stirring occasionally to make sure mixture does not stick to bottom 
of pot. Season with salt and peppers. Add green onions and parsley before 
serving. Serve with hot white rice. 

Melanie McGavran 



278 Seafood 




Baked Flounder 

Serves Four 

4 flounder fillets % cup grated Parmesan cheese 

2 tablespoons dry white wine 2 tablespoons chopped onion 

2 tablespoons lemon juice Vi teaspoon salt 

2 tablespoons butter '/a teaspoon freshly ground pepper 

2 tablespoons flour V, cup apple juice 

Vi cup whipping cream 

Lay fillets in a greased 12x8x2-inch baking dish. Sprinkle onion, salt and 
pepper over fillets. Combine apple juice, wine and lemon juice and pour 
over fish. Cover and bake at 350 degrees for 25 to 30 minutes or until fish 
flakes easily when tested with fork. Place fish on a serving platter. Strain 
and reserve % cup of liquid. Melt butter in heavy saucepan over low heat. 
Add flour, stirring until smooth. Cook 1 minute, stirring constantly. 
Gradually add whipping cream and reserved 2 /3-cup liquid. Cook over 
medium heat, stirring constantly, until mixture is thickened and bubbly. 
Pour over fish. Sprinkle with Parmesan cheese and parsley before serving. 

Toccoa Switzer 

Easy Baked Fish Fillets 

Serves Four 

VA pounds grouper or other Vs teaspoon black pepper 

white fish fillets Vi cup fresh bread crumbs 

1 tablespoon fresh lime juice VA tablespoons butter or margarine, 
1 tablespoon light mayonnaise melted 

% teaspoon onion powder 2 tablespoons chopped fresh parsley 

Place fish in an 1 lx7-inch baking dish coated with cooking spray. Combine 
lime juice, mayonnaise, onion powder and pepper in small bowl; spread 
over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425 
degrees for 20 minutes or until fish flakes easily when tested with a fork. 
Sprinkle with parsley. 

Sylvia Dalton 

Seafood 279 




I felt so special in third grade 
Sunday school when Mr. 
(Charlie) Akers greeted me: 
"Hello there. Bunny, come on 
in! " I couldn 't wait for music 
time when sweet Mrs. (Mary) 
Akers played the piano and 
encouraged all of us to join her 
in singing a hymn. Mr. and 
Mrs. Akers made every child 
feel apart of the class, and I'll 
never forget their warm, smiling 
faces. I wish I had thanked 
them for what they gave me, but 
I try to cany a part of them with 
me each time I greet the third 
graders in my Sunday school 
class. 

Bunny Church 



Flounder Stuffed with Shrimp 

AND ClLANTRO 



Senses Four 



'A pound fresh shrimp, 

peeled and deveined 
4 tablespoons unsalted butter, 

divided 
Vi cup chopped onion 
Vi cup chopped celery 
1 teaspoon chopped garlic 
Salt to taste 
Freshly ground pepper to taste 



2 tablespoons finely grated 

ginger root 
'A cup fresh fine breadcrumbs 
Vi cup finely chopped cilantro 

leaves 
8 skinless flounder fillets (about 

l'/i pounds total) 
Vi cup dry white wine 
V* cup heavy cream 



Chop shrimp finely (should measure about -A cup). In saucepan, melt 2 
tablespoons butter. Add onion, celery and garlic and cook briefly. Add salt 
and pepper and then stir in ginger. Remove pan from heat and scrape 
mixture into bowl. Add shrimp, breadcrumbs, half the cilantro, and salt and 
pepper. Blend well. Rub a tablespoon of butter over a metal baking dish 
large enough to hold four fillets. Sprinkle dish with salt and pepper: 
arrange fillets in dish, skinned side down. Spoon equal amounts of shrimp 
mixture all along the center of each fillet. Cover each fillet with another 
fillet, skinned side down. Sprinkle with salt and pepper. Brush tops of 
fillets with remaining melted butter. Pour wine over all fillets. Bake at 425 
degrees for 15 minutes. Pour cream over fillets and bake an additional 10 
minutes, basting occasionally. 

/ use 4 large fillets, cut in half lengthwise to make 8 fillets. 



Bunny Church 






280 Seafood 




My mother-in-law, Lucy 
McClelland, was the best cook I 
have ever met, and I was 
privileged to learn some of her 
kitchen secrets. This oyster 
dressing was a must at Lucy 
McClelland 's table at 
Thanksgiving and Christmas. It 
was a real southern family 
tradition, cooked with love for 
her family bv a real southern 
lady. 

Sue Zielinski 



The bedtime prayer 1 learned as 
a child is the one that my 
children have always said: 

Jesus, Tender Shepherd, hear me, 

Bless thy little lamb tonight. 

Through the darkness 

Be Thou near me. 

Keep me safe 'til morning light. 

It's a sweeter, gentler prayer for 
a child than the one that 
includes "If I should die before 
I wake. " 

Pam Stowe 



Oyster Dressing 



Sen'es Six to Eight 



1 pint oysters, drained 
Crushed saltine crackers 
1 cup butter 



Salt and pepper to taste 
Dash of sugar 
Half-and-half 



In a 6x1 0-inch baking dish, layer crushed saltines, l A of the oysters, and l A 
of the butter cut into thin pats. Repeat layers 2 times and end with saltines 
on top. Sprinkle with salt, pepper and dash of sugar. When ready to bake, 
pour half-and-half over layers until baking dish is full. Bake at 350 degrees 
for about 30 minutes. 

Sue Zielinski 

Scalloped Oysters 

Serves Six 



1 pint shelled, undrained small, 
select oysters 

l'/i cups crushed Ritz crackers 
Vi cup butter, melted 

2 teaspoons lemon juice 



Salt 

Freshly ground pepper 
V* cup whipping cream 
1 tablespoon dry sherry 
Dash Worcestershire sauce 



Drain oysters, reserving l A cup oyster juice. Combine crackers, lemon 
juice, salt, pepper and butter. Sprinkle l A crumb mixture in bottom of 
greased 3-cup gratin dish. Arrange Vi oysters over the crumbs. Sprinkle 
another Vi crumbs over oysters, then top with remaining oysters. Whisk 
cream, reserved oyster juice, sherry and Worcestershire together; pour over 
oysters. Top with remaining crumbs. Bake at 350 degrees for 40 minutes. 

These are the best scalloped oysters we 've ever had! Our family has them 
every Thanksgiving and Christmas and we usually double the recipe. 

Pam Stowe 



Seafood 281 




This recipe came from a 
Japanese friend I met in Boston, 
where our husbands were in 
school together for one year. 
She introduced us to some 
exceptional food while she was 
in the United States. 

Muffin Campbell 



Mother's Scalloped Oysters 

Serves Six to Eight 



1 Vi cups crushed saltine crackers 
14 cup butter, melted 
24 select oysters 



% cup heavy cream 

Vi teaspoon salt 

l A teaspoon cayenne pepper 



Crush saltines with a rolling pin to make 1 Vi cups coarse crumbs. Add 
butter to crumbs and stir. Drain oysters, reserving liquid. To % cup of 
oyster liquid, add cream, salt and cayenne pepper. In a 1 -quart baking dish, 
layer l A of cracker crumbs and 12 oysters. Pour l A of liquid mixture over 
top. Layer another 'A of cracker crumbs, 12 oysters and remaining liquid 
mixture. Top with remaining cracker crumbs. Bake at 400 degrees for 15 
to 20 minutes or until brown. If mixture seems dry, add a little more cream. 

This is a special dish we always have at our Christmas dinner. 

Jocelyn Rose 

Junko's Marinated Salmon 

Serves Four to Six 



1 pound salmon fillet 

1 to 2 small onions, thinly sliced 

1 to l'/i green peppers, thinly sliced 

Vi to 2 A red pepper, thinly sliced 

1 lemon, sliced very thinly 

Flour 

Stuffed olives, thinly sliced 

Mint leaves 



Marinade: 
3 tablespoons vinegar 
3 tablespoons lemon juice 

2 teaspoons salt 
4Vz teaspoons sugar 

6 tablespoons grated onion 
VA teaspoons anchovy sauce 

3 cloves garlic, grated 
Vt cup vegetable oil 



Mix marinade ingredients except oil. Once mixed, gradually add oil and 
mix well. Cut salmon fillets into bite-sized pieces and dust with flour. Fry 
in 3 inches of oil until surface is crispy. In a large bowl, place fried salmon 
and sliced vegetables. Pour marinade over all. Let stand for 30 minutes or 
more, stirring occasionally. Stir in lemon slices. Serve garnished with mint 
leaves and sliced olives. 

Muffin Campbell 



282 Seafood 




Tabu Lodge 
Grilled Salmon Steaks 

Serves Four 

Four salmon steaks '/<. cup lemon juice 

V-i cup brown sugar '/« cup white wine 

Vi cup butter 

Mix together brown sugar, butter, lemon juice and wine. Spread mixture on 
salmon steaks. Grill to desired doneness. 

This recipe came from a lodge in a remote fishing village in Alaska. 

Ann Thomas 

Salmon Bake with Pecan Crunch 

Serves Four 

4 salmon filets, 4 to 6 ounces each l A cup bread crumbs 

V* teaspoon salt 2 teaspoons fresh parsley, chopped 

% teaspoon pepper V* cup finely chopped pecans 

2/4 tablespoons Dijon mustard Parsley sprigs 

2Vi tablespoons butter, melted 1 lemon, cut into 4 wedges 

IVi tablespoons honey 

Ask seafood butcher to cut the fresh salmon steaks in a pretty shape. 
Sprinkle salmon with salt and pepper. Place skin side down in greased 
baking dish. Combine mustard, butter and honey. Brush mixture on top 
and sides of salmon. Combine breadcrumbs, parsley and pecans. Dip top 
and sides of salmon in crumb mixture. Place steaks back in baking dish and 
bake at 450 degrees for 1 5 minutes or until fish flakes easily when tested 
with fork. Garnish with parsley sprigs and lemon wedges. 

This dish is really easy and people always ask for the recipe. 

Jeanie Fox 

Seafood 283 




It was the Fall of 1975, and for 
months my dining room table 
and kitchen counters were 
covered with the information 
Betsy White and I had collected 
from even committee, activity 
and outreach program in our 
church, defining its function and 
need for volunteers. We had 
been asked by Alex McMillan, 
Chairman of the Long Range 
Planning Committee, to develop 
a process for matching MPPC's 
needs with our members ' time 
and talents, to initiate a system 
for recording and sanctifying 
our members ' community 
service outside the church, and 
to launch a yearly dedication 
and recognition of all these 
commitments. When we were 
stumped for a catchy title for 
our brochure, Alex suggested 
"TNT" -and MPPC's first 
Time 'n Talents Campaign was 
launched with a bang the 
following Spring! 

Caroline McMillan 



Bill Stagg's Herb-Barbecued Shrimp 



Sen'es Four 



2 pounds medium shrimp 

3 to 7 large cloves garlic, minced 
1 teaspoon salt 

1 cup olive oil 

3 tablespoons chopped fresh 
parsley 



1 tablespoon dried basil, crumbled 
1 teaspoon coarsely ground black 

pepper 
1 tablespoon catsup 
1 tablespoon red wine vinegar 



Peel and devein shrimp. Rinse thoroughly and drain well. Place shrimp in 
a large, shallow glass baking dish. In a small bowl, mash garlic with salt. 
Stir in remaining ingredients, mixing well. Pour marinade over shrimp; stir 
well. Cover and refrigerate for 2 to 3 hours. Adjust grill so that rack is 3 
inches above prepared coals, or set gas grill to medium. Remove shrimp 
from marinade and thread on skewers. Grill shrimp 3 minutes, basting with 
marinade. Turn and grill 5 more minutes, basting several times. 

This is one of the many delicious recipes I received from Bill and Kemp 
Stagg when they sold shrimp at the Kings/Morehead farmers ' market. 



Kathnn Goode Sherard 



Garlic Shrimp 



2 pounds shrimp, peeled 
Vi cup real butter 
Va cup lemon juice 
1 clove garlic, minced 



Series Four 

1 tablespoon soy sauce 

1 tablespoon Worcestershire sauce 

Cooked rice 



Melt butter in pan over medium heat. Add remaining ingredients, except 
shrimp. Simmer together. Add shrimp and cook until shrimp just turn pink. 
Serve over cooked rice. 

Me-Me Brilex 



284 Seafood 




Em Baesel's Rosemary Shrimp 

Branches of rosemary from 3 tablespoons lemon juice 

Em Baesel's rosemary bush Black pepper to taste 

1 pound large (14 count) shrimp Hot sauce to taste 
% cup olive oil 

Peel and devein shrimp. Skewer 4 to 5 shrimp on each rosemary branch. 
Branches should be small enough in diameter to hold the shrimp but not so 
big that they tear the shrimp apart. Lay skewers in dish. Mix marinade of 
olive oil, lemon juice, pepper and hot sauce. Pour marinade over shrimp. 
Refrigerate for Vi to 1 hour, turning skewers once. Cook on grill for 5 to 10 
minutes, until shrimp are pink. Eat and enjoy. 



Bill Peterson 



This is my wife 's favorite recipe. 

Frogmore Stew 

1 large onion % pound hot Polish sausage, cut in 

1 stalk celery 2-inch pieces 

2 tablespoons Old Bay Seasonings l A pound unpeeled shrimp per 
Sea salt to taste person 

1 to V/i pieces fresh corn per 
person 

In a large pot, bring water (twice the amount per ingredients) to boil. Add 
onion, celery and seasonings. Boil 10 minutes. Add corn and boil 8 
minutes. Add sausage and boil 5 minutes. Add shrimp and simmer 2 
minutes. Do not overcook shrimp. Remove from heat, cover and let stand 
4 to 5 minutes. Serve on a large platter with saltine crackers and cocktail 
sauce on the side. 

Great for a crowd! Frogmore is the "capital" of St. Helena, SC, an island 
that still boasts of buried treasure of Blackbeard and his fellow buccaneers. 

Andrew and Sherri Davies 
Seafood 285 




Family Blessing 

This blessing has been in the 
Chapman family for at least 
three generations (John E. 
Chapman, founding member of 
MPPC, Robert W. "Bob" 
Chapman and Todd M. 
Chapman) and is our favorite: 

Kind Father, accept our thanks for 
these and all of our many blessings. 
Pardon our sins and save us for 
Christ's sake, Amen. 

Stacey and Todd Chapman 



Feta Shrimp Pizza 



Yields One 12-Inch Pizza 



One 12-inch homemade pizza 

crust 
8 ounces Mozzarella cheese, grated 
1 pound Roma tomatoes, thinly 

sliced 
8 ounces Feta cheese, crumbled 
16 black olives, pitted and sliced 



Vi cup green onion, white and light 

green parts, chopped 
2 tablespoons fresh oregano, 

chopped or 2 teaspoons dried 
V2 pound large shrimp, cooked and 

peeled 



Place pizza crust on pizza stone or in pizza pan. Sprinkle Mozzarella 
cheese over unbaked crust. Arrange tomato slices on top of cheese, then 
layer Feta cheese, olives, green onion and oregano. Bake at 425 degrees for 
15 minutes. Remove from oven and arrange shrimp on top of pizza. Return 
to oven and bake 10 to 15 minutes longer or until crust is golden brown. 



Stacey Chapman 






Shrimp Susan 



Serves Eight 



1 cup chopped green pepper 

1 cup chopped onion 

1 cup chopped celery 

1 ; pound mushrooms 

1 teaspoon Worcestershire sauce 

1 j cup mayonnaise 

Vi cup white wine 



1 teaspoon curry powder 
1 box Uncle Ben's wild rice, 

cooked 
I 1 /: pounds shrimp, cooked and 

cleaned 
Salt and pepper to taste 



Saute green pepper, onion and celery. Saute mushrooms. Combine with 
remaining ingredients and pour into a greased baking dish. Bake at 350 
degrees for 45 minutes. 



Best if made a day ahead. 



Mary Martin 



286 Seafood 




New Orleans Jambalaya 



Sen>es Six 



2 tablespoons butter or margarine 
2 tablespoons all-purpose flour 
1 medium onion, finch chopped 
1 clove garlic, crushed 
1 green pepper, seeded and 

finely chopped 
1 (14-oz) can peeled whole 

tomatoes, undrained 
4 cups chicken broth 
V* teaspoon ground ginger 
Pinch of allspice 



1 teaspoon chopped fresh or 

'A teaspoon dried thyme 
% teaspoon cayenne pepper 
Dash of hot pepper sauce 
Salt to taste 
Vi cup uncooked long grain rice 

2 pounds raw shrimp, peeled and 

deveined 
2 green onions, chopped for 
garnish, optional 



In a heavy saucepan or Dutch oven, melt butter and add flour. Stir to blend 
and cook over low heat until light brown. Add onion, garlic and pepper and 
cook until soft. Add tomatoes and their juice, breaking up tomatoes with a 
fork or potato masher. Add chicken broth and mix well. Add ginger, 
allspice, thyme, cayenne pepper, hot sauce and salt. Bring to boil and boil 
rapidly for about 2 minutes, stirring constantly. Add rice, stir well and 
cover pot. Cook for 1 5 to 20 minutes or until rice is tender and has 
absorbed most of the liquid. During last 10 minutes of cooking, add 
shrimp. Cook until shrimp are pink and curled. Adjust seasonings if 
necessary and sprinkle with green onions, if desired, before serving. 



Nancv Ellis 






Seafood 287 




The most memorable event I 
recall was the hosting of the 
General Assembly of the PCUS 
by Queens College and Myers 
Park Presbyterian Church. A If 
Canon, president of Queens, 
and Tom Belk ofMPPC served 
as co-chairs of the event. Alf 
thought it would be nice to 
invite the Assembly to walk 
down to the President 's house 
for a reception at the close of 
one of the afternoon sessions at 
the E. H. Little Fine Arts 
Center, so we invited all the 
delegates to an Open House. I 
baked cookies and cakes, and so 
did many of my friends at 
MPPC With the possibility of 
1,000 guests, we were proud to 
be able to serve all homemade 
goodies at a reception that was 
so well received. 

Beth' Canon 



May's Shrimp Casserole 



Semes Six to Eight 



Vi cup chopped green pepper 

'A cup onion 

'A cup celery 

'A cup mayonnaise 

Vt cup sherry 



1 small can green peas 
1 cup raw rice, cooked 
3 pounds shrimp, cooked and 

cleaned 
Breadcrumbs 



Saute green pepper, onion and celery in butter. Mix with remaining 
ingredients and place in 2 '/--quart baking dish. Top with buttered 
breadcrumbs and bake uncovered at 350 degrees for 30 minutes. 

Amelia Hunter Roddey 

Shrimp and Cheese Casserole 



Senses Six to Ten 



6 slices white bread 

'A pound Old English cheese 

(usually comes sliced) 
1 pound prepared shrimp (ready 

to eat) 



% cup butter or margarine, melted 

3 eggs, beaten 

Vi teaspoon dry mustard 

Salt to taste 

1 pint milk 



Break bread into pieces about the size of a quarter. Break cheese into bite- 
size pieces. Arrange shrimp, bread and cheese in several layers in greased 
baking dish. Pour butter or margarine over shrimp mixture. Beat eggs and 
add mustard and salt. Add milk and mix well. Pour over shrimp. Cover 
and let stand in refrigerator a minimum of 3 hours, preferably overnight. 
Bake, covered, at 350 degrees for 1 hour. If you slightly increase the 
amount of shrimp, you improve the dish, although it is fine as is. When 
doubling the recipe, use 3 pounds of shrimp. 

Betty Canon 



288 Seafood 



Among my memories of the 22 
years Jim and I were members 
of MPPC are several related to 
Randy Taylor's election, 
installation and ser\ice as 
PCUSA General Assembly 
Moderator. I attended the 1981 
General Assembly in Houston 
as a Mecklenburg Presbytery 
commissioner and obseived the 
high regard of the larger church 
for Randy, so it was no surprise 
two years later that he was the 
leading moderator candidate. 
The Myers Park congregation 
began to plan to be present for 
his election and installation at 
the 1983 General Assembly in 
Atlanta. We made reservations 
at the Omni and chartered a bus 
for the 40-plus members who 
chose to travel together. After 
the election was certain and 
Randy and Arline were brought 
back to the convention hall for 
the announcement and the 
installation senice, the hall 
erupted into applause, whistles, 
whoops and shouts. Normally 
reserved Presbyterians stood on 
chairs and celebrated with 
absolute joy— a moment I will 
never forget. We did not see 
Randy and Arline much that 
year as they traveled throughout 
the world representing the 
Presbyterian Church, but I will 
always be grateful that we were 
able to give the gift of our 
pastor to the denomination. 

Barbara Cannon 



Shrimp and Grits 



Senes Foul- 



Grits: 
4 Vi cups water 
1 teaspoon salt 
1 cup grits 

% cup grated sharp Cheddar 
cheese 

Shrimp: 

6 slices bacon 
Vegetable oil 



1 pound fresh shrimp, peeled 

2 cups sliced fresh mushrooms 
1 cup finely sliced green onions 
1 large clove garlic, minced 

1 cup finely chopped red pepper 
4 teaspoons lemon juice 

Dash of Tabasco 

Salt and pepper to taste 

2 tablespoons chopped fresh 
parsley 



In a large saucepan, bring AVi cups water and salt to a boil. Add grits, stir 
and reduce heat. Simmer about 30 minutes, stirring frequently, until 
thickened. Add cheese and stir until melted. 

Dice bacon. Saute lightly in skillet (not crisp). Add enough vegetable oil to 
make a thin layer in skillet. When oil and bacon are hot, add shrimp, 
turning quickly until pink. Add mushrooms and saute about 4 minutes. 
Add onions, garlic and red pepper. Season with lemon juice. Tabasco, and 
salt and pepper. Garnish with parsley. Serve immediately over grits. 

Elizabeth Pitts 



Seafood 289 




My favorite MPPC memory is 
Randy Taylor 's Thursday 
morning Bible Study. 

Betfr Cowden 



Shrimp, Asparagus and Artichoke 
Casserole 



Serves Six 



1 pound asparagus, steamed and 
drained, or 2 (lOVi-oz) cans 
asparagus tips, drained 

1 (14-oz) can artichoke hearts, 
drained and quartered 

l'/i pounds shrimp, cooked and 
cleaned 

'A pound mushrooms or 1 (4-oz) 
can mushrooms, drained 

6/4 tablespoons butter, divided 



4'/2 tablespoons flour 

V* cup whipping cream 

3 A cup milk 

% teaspoon salt 

% teaspoon pepper 

Vs teaspoon cayenne pepper 

'A cup dry sherry, optional 

1 tablespoon Worcestershire sauce 

l A cup grated Parmesan cheese 

Paprika 



Arrange asparagus, artichokes and shrimp in 2-quart baking dish in order 
given. Lightly saute mushrooms in 2 tablespoons butter; arrange over 
shrimp. Melt remaining 4 1 /: tablespoons butter in saucepan. Stir in flour 
and cook 2 minutes. Add cream and milk, stirring constantly. When thick 
and smooth, season with salt and pepper. Stir in sherry and Worcestershire. 
Pour over casserole. Sprinkle with cheese and paprika. (May do ahead and 
refrigerate at this point. Let stand at room temperature 30 minutes before 
continuing.) Bake at 375 degrees for 20 minutes. 

To economize, substitute boneless, cooked chicken for shrimp. 

Rita Vandiver 



290 Seafood 




When I was ten years old. my 
mother (Rooney Robison) and I 
were at church on Eagle Scout 
Sunday. I was intrigued by the 
pinning ceremony, and I 
assumed my mother was. too. 
When Dr. Taylor asked all the 
Eagle Scouts to stand. I watched 
in horror as my mother leapt to 
her feet — the ready 
Presbyterian! When she saw 
she was standing among only 
males (Bill Lee included), she 
sat down. ...quite tickled, I know. 
Needless to say, after church 
Dr. Taylor inquired as to which 
troop hers was. 

Alan' Yorke Oates 



Shrimp Florentine 



Serves Sixteen to Twenty 



4 (10-oz) packages chopped 
spinach, thawed and drained 

2 pounds shrimp, cooked and 
cleaned 

Vi cup butter, melted 

54 cup flour 

2 cups milk 



1 cup half-and-half 

1 cup dry white wine 

'A cup chopped scallions 

Salt and pepper to taste 

Paprika 

4 cups grated cheddar cheese 



Squeeze excess water from spinach. Spread spinach on bottom of two 
9x1 3-inch baking dishes. Arrange 1 pound of shrimp on top of spinach in 
each dish. Melt butter and blend in flour. Gradually add milk and half-and- 
half, stirring until smooth. Blend in wine and scallions, stirring until sauce 
bubbles and thickens. Add salt and pepper to taste and enough paprika to 
make sauce a rosy color. Pour sauce over shrimp and sprinkle with cheese. 
Bake at 350 degrees for about 30 minutes or until bubbly. 

Doris Peterson 

Shrimp and Crab Casserole 

Seizes Four to Six 



1 pound shrimp, cooked and 

peeled 
1 pound crabmeat 



1 cup mayonnaise 

Yi cup Durkee's dressing 

Buttered breadcrumbs 



Mix together all ingredients except breadcrumbs. Place in baking dish and 
top with breadcrumbs. Bake at 350 degrees 20 to 25 minutes until bubbly. 

Claudia Belk 



Seafood 291 




Pita Bread 
Toast Points 

1 tablespoon dill 

1/4 tablespoons butter, melted 

2 pieces pita bread, sliced 

in half and quartered 

Mix dill and butter together. 
Spread butter mixture over 
pita bread pieces. Bake at 
325 degrees for about 20 
minutes, until bread is golden 
brown and crisp. Serve with 
Shrimp with Feta. 

Anne McPhail 



Shrimp with Feta Cheese 



1 tablespoon olive oil 

1 medium yellow onion, chopped 

2 cloves garlic, minced 
Vi cup dry white wine 



1 (28-oz) can tomatoes, 
drained and chopped 
VA to 3 pounds shrimp, peeled 
8 ounces Feta cheese 



Saute onions and garlic in olive oil over medium heat for 5 minutes. Add 
wine and tomatoes and simmer for 10 to 15 minutes. Place tomato mixture 
in glass baking dish. Add shrimp and Feta cheese. Bake at 350 degrees for 
15 minutes. Serve over yellow rice with Pita Bread Toast Points. 

Anne McPhail 

Shrimp with Feta Cheese Over Pasta 



Ser\'es Four 



6 tablespoons olive oil, divided 
l'/2 teaspoons chopped garlic 
2 cups cubed tomatoes 
l /4 cup dry white wine 
% cup chopped fresh basil 
1 teaspoon dried oregano 



Salt and pepper to taste 
1 pound uncooked shrimp 
'A teaspoon red pepper flakes 
Vt pound Feta cheese 
Vi pound dried pasta , preferably 
spaghetti or angel hair 



Saute garlic in '/• of the olive oil in skillet. Add tomatoes and cook until 
soft. Add wine, basil, oregano, salt and pepper. Cook over medium heat 1 
to 15 minutes. Peel shrimp. Season with salt and pepper. Heat remaining 
olive oil in separate skillet. Cook shrimp quickly over medium heat until 
pink. Sprinkle shrimp with red pepper flakes. Place shrimp and juices in 
baking dish. Sprinkle with crumbled Feta cheese. Pour tomato mixture on 
top. Bake at 400 degrees for 10 minutes. Serve over hot cooked pasta. 

Mehane Archer 



292 Seafood 




At one of the earlier Arts 
Festivals, I was asked to clog. 
The event was a talent show, of 
sorts, with members of various 
ages. I was the first "talent, " 
and as the music began, my feet 
started to do their shuffles. But 
after one or two shuffles on the 
slick wooden floor, my feet went 
straight out in front of me, 
causing me to land on my 
bottom with my petticoats up to 
my waist. Surprised and 
embarrassed to be on the floor 
like that, I got up and continued. 
My husband was filming and got 
the act on tape for posterity but 
NOT for Funniest Home Videos, 
which my children would have 
liked. 

Lou Self 



Shrimp and Crab a la Rice 

Serves Eight 



1 pound crab meat 

1 pound shrimp, cooked and 

cleaned 
Vi green pepper, finely chopped 
Vi cup onion, finely chopped 
Vi (4-oz) jar chopped pimento 
1 cup celery, finely chopped 



1 (4-oz) can mushrooms 
1 cup mayonnaise 
l A teaspoon salt 
1 cup half-and-half 
1 tablespoon Worcestershire sauce 
¥> cup rice, cooked according to 
package directions 



Combine crab, shrimp, green pepper, onion, pimento, celery and 
mushrooms. Mix mayonnaise, salt, half-and-half and Worcestershire sauce 
together. Combine with seafood mixture and cooked rice. Pour into 
greased 2-quart baking dish. Sprinkle top with dry breadcrumbs. Bake at 
375 degrees for 35 minutes. 

Good for lunch with a congealed fruit salad, or for dinner with 
a spinach salad. 

Lou Self 

Tuna Casserole 

Serves Four to Six 



2 to 3 medium potatoes, sliced 
1 medium onion, sliced 
1 (16-oz) can small green peas, 
drained 



1 (6V2-0Z) can solid pack white tuna 
1 (lOV^-oz) can cream of 

mushroom soup 
Grated cheese 



In a 2-quart baking dish, layer half of the potato slices, onion slices, green 
peas, tuna, soup, and cheese. Repeat layers. Cover and bake at 350 degrees 
for P/2 hours, or until potatoes are soft. 

Jean Graeber 



Seafood 293 




Japanese 

Horseradish 

Butter 

Serx'es Four 

Vi pound butter 
2 tablespoons grated fresh 
or prepared ginger 

1 Vi tablespoons low sodium 

soy sauce 

2 tablespoons grated fresh 

or prepared horseradish 

Heat all ingredients in a 
saucepan. Use to baste tuna 
or other meaty fish while 
grilling. Serve extra on side 
for dipping. 

Sunny Lambeth Allen 



Easy Seafood Paella 



3 tablespoons olive oil 

Vi pound shrimp, peeled and 

deveined 
Vi pound sea scallops, halved 

if large 
Vi pound boneless, skinless 

chicken breast, cut in 1-inch 

cubes 

1 medium onion, chopped 

2 to 3 teaspoons minced garlic 

1 (14V2-oz) can chopped tomatoes, 
undrained 



Va teaspoon saffron threads 
Vi teaspoon paprika 
2 to 3 dashes Tabasco 
1 cup Arborio rice (medium 

grain white) 
1 (13%-oz) can low-sodium 

chicken broth, mixed with 

Va cup water 
1 (4-oz) jar pimientos, drained 
1 cup frozen green peas 
Vi teaspoon each salt and pepper 



Heat 1 teaspoon olive oil in large non-stick skillet over medium heat. Add 
shrimp and saute 1 to 2 minutes until pink. Remove to a bowl. Add 
another teaspoon of olive oil to skillet; saute scallops 1 to 2 minutes until 
lightly browned; remove to bowl. Add remaining olive oil; saute chicken 
until no longer pink; remove to bowl. Add onion and garlic to skillet; cook 
on low heat 6 to 8 minutes until onion is soft. Stir in tomatoes, saffron, 
paprika and Tabasco; simmer 3 minutes. Stir in rice and add broth mixture. 
Bring to boil; cover and reduce heat and simmer for 20 minutes. Stir in 
shrimp, scallops, chicken, pimientos and frozen peas. Cover tightly and 
simmer 10 minutes, stirring occasionally until rice is tender and chicken is 
fully cooked. Season with salt and pepper. 

Frances Query 



294 Seafood 




Paella 



VA tablespoons olive oil 

8 boneless chicken breast halves 

2 cups chopped onion 

1 green pepper, chopped 

3 cloves garlic, minced 

1 (28-oz) can tomatoes with juice 
VA cups dry white wine 

2 cups chicken broth 
1/4 teaspoons thyme 



1/4 teaspoons oregano 

Cajun seasoning to taste 

2 cups yellow rice 

VA pounds medium shrimp, peeled 

1 cup frozen peas, thawed 

Optional Ingredients: 
Clams 
Andouille sausage 



Cut chicken into bite-sized pieces. Heat oil in large skillet over medium 
heat. Add chicken and saute until brown, about 8 to 10 minutes. Add 
onion, bell peppers and garlic and saute 5 minutes. Add tomatoes and juice, 
wine, chicken broth and spices. Bring to a boil. Place the mixture as well as 
the rice in 2-quart baking dish or Paella dish and bake in the oven at 375 for 
30 minutes or until the moisture is almost absorbed. Add the shrimp, clams, 
sausage and peas during the last 10 minutes of cooking. Season with Cajun 
seasoning. Serve immediately. 

Anne McPhail 

Seafood Casserole 

Serves Four to Six 
1 medium green pepper, chopped l A teaspoon salt 



1 medium onion, chopped 

1 small can water chestnuts 

Vi pound fresh, cooked crab meat 

supreme, chopped 
1 pound cooked shrimp 



% to V* teaspoon pepper 

1 teaspoon Worcestershire sauce 

1 cup mayonnaise 

1 cup buttered croutons 



Mix all ingredients except buttered croutons in a greased baking dish. Place 
croutons on top. Bake at 350 degrees for 30 to 40 minutes. 

Diane Barrus 



Seafood 295 




Grilled Tuna 
Kabobs 

Serves Four 

Vi cup mayonnaise 
1 tablespoon lime juice 
1 clove garlic, pressed 
Vi teaspoon ground red 

pepper 
Vi teaspoon cumin 
4 tuna steaks, sliced in about 

1-inch thick cubes 
Cherry tomatoes 
Zucchini, sliced 1 inch thick 

Combine first 5 ingredients to 
make grilling sauce. 
Alternate tuna and vegetables 
on skewers. Brush sauce on 
steaks. Grill, covered with 
foil, over medium coals for 
about 5 minutes per side for 
medium-cooked tuna. 

Elizabeth Pitts 



Seafood Casserole 

Ser\'es Eight to Twelve 



Vi cup butter 



3 A cup chopped onion 

3 A cup chopped green pepper 

1 (6-oz) can chopped mushrooms, 
with liquid 

% cup all-purpose flour 

2 teaspoons salt 

% teaspoon pepper 



3'/2 cups milk 



Vi cup dry sherry 

1 tablespoon lemon juice 

l A teaspoon Worcestershire sauce 

1 pound crab meat 

1 pound shrimp, shelled 

1 tablespoon parsley 

1 cup grated sharp cheese 



Melt butter. Add onion, green pepper, mushrooms and liquid. Cook until 
soft. Blend in flour, salt and pepper. Gradually stir in milk, then sherry. 
Cook until thickened. Add lemon juice and Worcestershire sauce. Add 
seafoods. Pour into baking dish. Sprinkle with paprika. Bake at 350 
degrees for 30 to 40 minutes, until bubbly. 

Marge McCarty 

JULIEN'STUNA 

Sen'es Four 



Marinade: 
3 tablespoons olive oil 
Vi cup soy sauce 
Juice from 1 lime 



Vi to 1 teaspoon garlic and oil 
2 scullions, thinly sliced 
1 heaping teaspoon cornstarch 
4 tuna steaks 



Whip and blend together ingredients for marinade. Marinate tuna for 45 
minutes. Bake fish at 450 degrees for 20 minutes in marinade. Remove 
tuna from marinade and add cornstarch and a little water. Pour over tuna 
and serve. 

Delicious! I received this recipe from a friend who was a true fisherman. 
He was a chef during his Navy career and was a superior cook. 

Katie Barber 



296 Seafood 







Easter Sunda\ 



297 



IVlemories of Myers Park Presbyterian Church include people who extended 
themselves to welcome Jane and me, who faced crises in a manner that 
deepened my faith, whose dedication to the church 's ministry increased my 
own sense of the importance of God's People; worship experiences, music 
programs, social events, staff fellowship and commitment. I like to think of 
MPPC as a corporate individual who made a tremendous impact on my life. I 
came to Charlotte in 1983 with concerns about the viability of a large church. 
Could a church of 3,000 members have a warm, "homey" feeling? Could it 
have the time and interest to move outside the Myers Park circle and give in 
ministry and Christian concern to the ghettos of Charlotte and the needs of 
third world countries? Would the stewardship emphasis center on building a 
bigger structure for the congregation to the neglect of the church 's ministry to 
the world? In times of personal crises would a family or an individual be 
overlooked? Of great importance to me is the way in which our five years 
together erased all the concerns I had about the abilit)' of a large 
congregation to be a true "Household of God"! 

Bill McLean 





Singles Ministry Halloween Party for Dalton Village C 




Apple Cake 



3 cups flour 

3 teaspoons baking powder 
2 cups sugar 

1 cup oil 

4 eggs 

2 teaspoons vanilla 



Juice of 1 orange 

3 large apples, pared and sliced 

Topping: 

Vz cup sugar 

Cinnamon 



Combine flour, baking powder, sugar, oil, eggs, vanilla and orange juice. 
Mix well. Make topping by combining sugar and enough cinnamon to 
make mixture a nice brown color; set aside. Pour half of batter into greased 
tube pan. Layer half of pared apples on top of batter and sprinkle half of 
topping on apples. Add remaining batter, apples and topping. Bake at 450 
degrees for 15 minutes; reduce temperature to 350 degrees and continue to 
bake for 1 hour. Cool cake, loosen from tube pan and turn out cake. Cake 
will keep indefinitely wrapped in foil and stored in freezer. 

The orange juice needs to be from a "juicy" orange so batter will have the 
consistency to be poured. 

Dixie Denney 

Fresh Apple Cake 



Vi cup butter 

2 cups sugar 

2 eggs 

2 cups flour 

Va teaspoon cinnamon 

1 teaspoon baking soda 



'A teaspoon salt 

1 teaspoon baking powder 

2 cups raisins 

1 cup chopped nuts 

2 cups diced apples 



Cream butter and sugar. Add eggs, one at a time. Add flour, cinnamon, 
soda, salt and baking powder. Add raisins, nuts, and apples. Batter will be 
thick. Put batter in 9x1 3-inch pan. Bake at 325 degrees for 45 minutes. 
Serve with Cool Whip. 

Brxnne Miles 



300 Desserts 






In May 1985 we came to 
Charlotte (Ray's first time in 
North Carolina) to be 
interviewed by the MPPC 
committee seeking an interim 
minister. Ray confessed that he 
didn 't relish Hying to fill Randy 
Taylor's shoes, but he was given 
the invitation. At the same time, 
he had in his pocket a document 
from the church in Birmingham, 
Michigan, inviting him to be 
their interim. We had to choose 
between familiar territory and 
the leap of faith into the 
"unknown " South. We decided 
to rent a car and wander 
through North Carolina, putting 
up for a night in the mountains. 
The restaurant we chose was 
crowded and we started to back 
away, but a woman with a 
delicious accent said, "Now you 
folks come on in. There is a 
place here for you. " Our hearts 
melted! As we were leaving 
after dinner, the same lady 
called out to us, "Now you all 
come on back, you hear? " Two 
Yankees delighted in the 
graciousness. Ray said, "Do 
you think that was the voice of 
God?" 1 replied, "Could be, 
and note She's also black!" 
Never for a single second have 
we regretted the choice made 
that evening to cast our lot with 
Myers Park Presbyterian 
Church. 

Martha Kielv 



Apple Cake 



VA cups vegetable oil 

2 cups sugar 

3 eggs 

1 teaspoon vanilla 
3 cups flour 
1 teaspoon baking soda 
1 teaspoon salt 



1 teaspoon cinnamon 

3 cups apples, peeled and chopped 

Glaze: 

Vi cup butter 

1 cup brown sugar 

Vi cup milk 



Mix oil and sugar. Add eggs, one at a time. Add vanilla to sugar mixture. 
Sift flour, baking soda and salt together. Stir in cinnamon to dry 
ingredients. Combine sugar mixture with flour mixture and stir. Add 
apples. Pour into greased and floured tube pan. Bake at 325 degrees for \Vi 
hours. Cool and glaze cake. 

Glaze: Combine butter, brown sugar and milk in saucepan. Bring to boil. 
Set aside to cool. Pour over finished cake. 



Share this with a neighbor or friend! 






Grace Toler 



Desserts 301 




Apple Cake 
Glaze 

1 cup light brown sugar 
Vi cup butter 
W cup milk 

Combine ingredients in 
saucepan and mix well. 
Cook 3 minutes over medium 
heat. Pour over hot cake. 

Kim Harrison 
Rachel MacBain 



Apple Nut Cake 



Yields One 1 l.xl 4-inch Cake 



VA cups vegetable oil 

2 cups sugar 

3 eggs 

3 cups flour 

1 teaspoon baking soda 



Vi teaspoon salt 

1 teaspoon vanilla 

3 cups peeled, diced raw apple 

1 cup pecan pieces 



Mix together oil, sugar and eggs. Mix in remaining ingredients. Pour batter 
into large rectangular pan at least 2 inches deep. Bake at 325 degrees for 1 
hour. Prepare Apple Cake Glaze. Remove from oven and top with glaze 
while cake is still hot. Cool. Cut in squares to serve. 

I got this recipe from my mother. She always made this cake at 

Thanksgiving and/or Christmas. Both, if we were lucky! This cake will 

forever be associated with the holidays in my mind, and now I have started 

making it for my family. It is a large, very moist cake. Delicious! 



Rachel MacBain 



•f 1 •$• ^ *£• 



Apple Dapple Cake 



Seires Twelve to Fifteen 



VA cups vegetable oil 

2 cups sugar 

3 eggs, beaten 

1 teaspoon vanilla 
2VS cups flour 
1 teaspoon salt 



1 teaspoon baking soda 
VA teaspoons cinnamon (optional) 
Vz teaspoon nutmeg (optional) 
3 cups finely chopped raw apples 
VA cups chopped pecans or 
Vi cup chopped black walnuts 



Combine oil, sugar, eggs and vanilla and mix well. Sift dry ingredients 
together and add to egg mixture. Fold in apples and nuts. Pour into greased 
and floured tube pan. Bake at 350 degrees for 1 hour. Prepare Apple Cake 
Glaze. Pour hot glaze over cake while cake is still hot. Cool before 
removing from pan. 

This is yummy! 

Kim Harrison 






302 Desserts 




Our son John learned to walk 
while at Montreal in October 
1986. The night before the 
baptism of John (4 months) and 
Brian (age 5), an iron fell on 
Brian's foot. Bill McLean did 
the baptism that Sunday, and it 
was his habit to carry the 
younger child and have the 
older one walk down the aisle 
with him-but not lean on him as 
heavily as Brian did that 
Sunday. 

Tom and Donnie Dougherty 



Blackberry Jam Cake 



% cup butter 
V/i cups sugar 
4 eggs, separated 

1 teaspoon baking soda 
% cup buttermilk 

2 heaping cups flour 
1 teaspoon cinnamon 

1 teaspoon ground cloves 

1 teaspoon nutmeg 

1 cup blackberry jam, with seeds 



Filling: 

1 tablespoon cornstarch 

1 cup sugar 

2 eggs, lightly beaten 
1 cup milk 

1 tablespoon butter 
1 teaspoon vanilla 



Cream butter and sugar together. Add egg yolks, mixing thoroughly. 
Dissolve baking soda in buttermilk. Sift flour: measure and sift again. Add 
spices. Add flour mixture alternately with buttermilk mixture. Lightly stir 
in jam; do not beat. Fold in stiffly beaten egg whites. Pour batter into 3 
greased and floured 10-inch layer pans. Bake at 350 degrees for 20 
minutes. Turn out on wire racks to cool. 

Filling: Mix cornstarch and sugar thoroughly. Add other ingredients and 
cook in double boiler until mixture thickens and coats spoon. Let cool 
completely before spreading between layers and on top and sides of cake. 

This was my grandmother, Mrs. A. C. Lineberger 's, recipe. 

My mother, Frances McDonald, used to make it often. 

It was always a family favorite. 

Martha Robinson 



Desserts 303 




On a brilliant October afternon 
in 1987, I waited on the Oxford- 
Providence lawn ofMPPC with 
Will. 17. andChele, 15. for 
Walt, 10. to come from Cub 
Scouts. As Chele hopped across 
the sidewalk, she said, "Here 
comes my preacher! " My back 
was turned to the street, and I 
mentally pictured Tim Croft or 
Bill McLean walking across the 
yard. I will forever remember 
the gratitude I felt when I 
realized that "my preacher" 
was The Rev. Jennifer Burns 
and that Chele, at her young 
age, would never be limited to a 
concept of only male ministers. 
Thanks be to God! 

Lyn Sutterlin 



Grandmother Russell's 
Black Walnut Cake 



Vi cup butter 
2 cups sugar 
2 eggs 

1 box chopped dates 

2 teaspoons baking soda 
2 cups boiling water 

2% cups all-purpose flour 



1 cup black walnuts 

1 teaspoon vanilla 

Glaze: 
Vx cup butter 
2 cups brown sugar 
Vi cup evaporated milk 



Cream butter and sugar. Add eggs and beat well. Place dates and soda in a 
separate bowl, pour the boiling water over them, and set aside for a few 
minutes. Add flour and date mixture alternately to butter mixture. Mix 
well. Add black walnuts and vanilla. This makes a thin batter. Pour into 2 
or 3 greased and floured cake pans. Bake at 350 degrees for 25 to 30 
minutes. 

Glaze: Boil butter, brown sugar and evaporated milk for 3 to 5 minutes. 
Spread glaze between cake layers and on top and sides of cake. 

A delicious cake at Christinas time. This has been sen'ed in my family for 
many, many years. 

Ginny Shaw 






304 Desserts 




Nanny's Caramel Cake 



1 cup butter, softened 

2 cups sugar 

1 teaspoon vanilla 
4 eggs 

8 ounces sour cream 
W cup milk 
2% cups flour 

2 teaspoons baking powder 
''2 teaspoon salt 



Caramel Icing: 
Vi cup margarine, not butter 
1 cup brown sugar 
V* cup milk 
1 teaspoon vanilla 
1 box confectioners sugar 



Cream butter and sugar. Add vanilla. Add eggs, sour cream and milk. 
Combine dry ingredients and add to sour cream mixture. Pour batter into 2 
greased and floured round cake pans. Bake at 350 degrees for 25 to 30 
minutes. When cool, frost with caramel icing. 

Caramel Icing: Melt margarine in pan. Do not use butter. Mix in brown 
sugar and milk. Bring to a boil and boil for 1 minute. Add vanilla. Stir and 
remove from heat. Add confectioners sugar a cup at a time until icing is 
spreading consistency. 



A family favorite for many years! 






Lilla Austin 



Desserts 305 




Mom's Carrot Cake 



2 cups sugar 

4 eggs 

VA cups salad oil 

1 teaspoon vanilla 

2 cups self-rising flour 

2 teaspoons baking soda 

2 teaspoons cinnamon 

3 cups finely grated carrots 



Frosting: 
Vi cup butter 
8 ounces cream cheese 
1 box 4X confectioners sugar 
1 teaspoon vanilla 
1 cup chopped pecans 



Beat together sugar, eggs, oil and vanilla. Add flour, baking soda and 
cinnamon. Beat 2 minutes at medium speed. Fold in carrots by hand. 
Divide batter into three 8 or 9-inch greased and floured pans. Bake at 350 
degrees for 30 to 35 minutes. Bake only 2 layers per oven. 

Frosting: Cream together butter and cream cheese. Add sugar and vanilla. 
Beat well. Add pecans. This makes enough for entire cake. 

Mom makes this cake every year for my birthday. It's the best! 

Marey Choate 

Chewy Cake 



% cup margarine 

1 box light brown sugar 

3 eggs 



2 cups self-rising flour 
1 teaspoon vanilla 
1 cup nuts 



Cream margarine and sugar. Add eggs and flour. Add vanilla and nuts. 
Pour batter into greased and floured 9x1 3-inch pan. Bake at 300 degrees 
for 1 hour. Cake will crack. 

Elsie Bamhardt 



306 Desserts 




Wayside Inn Carrot Cake 



Serves Twelve to Sixteen 



4 eggs 

2 cups sugar 

V/i cups vegetable oil 

2 cups self-rising flour 

V 2 teaspoons baking soda 

2 teaspoons cinnamon 

2 (6-oz) jars baby food carrots 

V2 cup walnuts (optional) 



Icing: 

Vi cup margarine or butter 
8 ounces cream cheese 
1 teaspoon vanilla 
1 pound powdered sugar 
l A to Vi cup coconut 

Chopped nuts for topping 



Beat eggs, sugar and oil thoroughly. Add flour, baking soda and cinnamon 
and mix well. Fold in carrots and nuts, if desired. Bake in lightly greased 
9x1 3-inch pan at 350 degrees for 40 minutes or in 3 8-inch round pans at 
325 degrees for 20 to 25 minutes. Cool completely and cover with icing. 

Icing: Cream butter and cream cheese together. Add vanilla. Mix in sugar 
and coconut until smooth. Spread on cake and sprinkle nuts on top. 



A new way to think about baby food. 






Nancy Little 



Desserts 307 




My grandmother, Ruth Allison 
Jacoway, was a legendary cook 
in her hometown of 
Chattanooga, Tennessee. These 
prize-winning squares were a 
hit at every gathering. 

Glenda Pettigrew 



The Boys' Favorite 
Chocolate Cake 



1 box Duncan Hines yellow 

cake mix 
4 eggs 

% cup vegetable oil 
V4 cup water 
1 small package Jello instant 

chocolate pudding mix 



8 ounces sour cream 

1 teaspoon vanilla 

12 ounces milk chocolate chips 

Glaze: 

Vi cup butter 

Vs cup water 

Vi cup sugar 






Mix all ingredients, except chocolate chips, with electric mixer for 3 to 5 
minutes. Stir in chocolate chips. Pour batter into well-greased and floured 
Bundt pan. Bake at 350 degrees for 1 hour. While cake cools, mix glaze 
ingredients over low heat. Boil 5 minutes, stirring constantly. Remove 
warm cake from pan. Using a toothpick, poke holes all over cake. Pour 
glaze over cake while still warm. 



Easy and travels well. 

Fudge Cake Squares 

Yields 24 Squares 



Kay Norris 



Vi cup flour 

1 teaspoon vanilla 

Powdered sugar 



Vi cup butter 

3 squares unsweetened chocolate 

3 eggs 

lVi cups sugar 

Melt butter and chocolate together over very low heat. In a bowl, beat eggs 
and add sugar, flour and vanilla. Add melted chocolate and butter. Grease 
a 7x9-inch pan and line with wax paper. Pour in batter. Bake at 300 
degrees for 55 to 60 minutes. Do not overcook. Turn pan upside down 
over cutting board and remove wax paper. Immediately cut into squares. 
Dust with powdered sugar when cool. These are best made in a pan that 
does not have a dark coated surface. A glass baking dish works best. 

Glenda Pettigrew 






308 Desserts 




Chocolate Cake 

1 cup butter Icing: 

2 cups sugar 8 tablespoons butter 

4 squares unsweetened chocolate, 4 rounded tablespoons 

melted marshmallow cream 

4 large eggs 8 to 12 drops vanilla 

2 cups cake flour 4 cups sugar 

2 teaspoons cream of tartar 4 rounded tablespoons cocoa 

1 teaspoon baking soda 1 '/, cups milk 

1 cup water 

2 teaspoons vanilla 

Combine butter and sugar and beat until light and creamy. Add melted 
chocolate and beat until blended. Add eggs, one at a time, beating slightly 
after each addition. Mix cake flour, cream of tartar and baking soda. Add 
to chocolate mixture alternately with water. Add vanilla. Pour into 3 
greased and floured 9-inch cake pans. Bake at 375 degrees until done. 
Place on wire racks to cool after baking. 

Icing: Prepare 4 bowls with 2 tablespoons butter, 1 rounded tablespoon 
marshmallow cream and 2 to 3 drops vanilla in each bowl. Combine sugar, 
cocoa and milk in heavy weight saucepan. Stir and cook on medium heat 
until candy thermometer reaches 232 degrees. Pour mixture into 4 prepared 
bowls. Let cool 30 minutes, then beat until mixture thickens enough to ice 
cake. You have to beat icing by hand. Use one bowl to ice first cake layer. 
Stack next layer and ice with second bowl of icing. Use third bowl to ice 
last layer. Use fourth bowl to ice sides and remainder of top if needed. 

The icing recipe can also be used to make fudge. Cook just a fraction 
longer, until temperature reaches 233 degrees. When you beat each bowl 
of mixture, drop by teaspoonful onto wax paper and top with pecan half. 

Millie Brooks 



Desserts 309 




This is a childhood prayer that I 
learned in Sunday school at 
MPPC: 

Two little eyes to look to God 
Two little ears to hear His prayers. 

One little mouth to speak His truth 
One little heart to give Him my 
youth. 

Two little hands to work in His 
way 

Two little feet to walk 
in His way. 

Take them to Jesus and let them be 
Ever obedient and true to Thee. 

Martha McDonald Robinson 



Chocolate Mocha Cake 



Vi cup butter 

1 cup sugar 

2 eggs 

2 heaping tablespoons cocoa 
1 teaspoon baking soda 
1 cup buttermilk 
VA cups flour 
1 teaspoon vanilla 
Pinch of salt 



Filling: 

6 tablespoons butter 
3 cups confectioners sugar 
1 scant tablespoon cocoa 
1 teaspoon vanilla 
Few grains salt 
Strong, cold coffee (enough to 
make filling right consistency) 



Cream butter and sugar together. Add eggs one at a time. Add cocoa. 
Dissolve soda in buttermilk. Add buttermilk mixture and flour alternately, 
starting and ending with flour. Add vanilla and salt. Pour batter into 2 
greased and floured 8-inch layer pans. Bake at 350 degrees for 20 minutes. 
Cool completely before spreading icing. 

Icing: Combine all ingredients and mix until smooth. Spread between 
layers and on top and sides of cake. To make a larger cake, double the 
recipe and bake in three 10-inch pans. 

This is a favorite of my children and is so easy to make! 

Martha Robinson 



310 Desserts 




The first time I took up the 
offering, I started passing my 
plate down the wrong row; so 
two plates were now coming, 
one from each aisle. Richard 
Vinroot, seated on that row, 
leaned over to a visitor and 
whispered, "We take our 
stewardship seriously! " 

Anita Zeigler 



Scotch Cake with Frosting 



2 cups sifted all-purpose flour 

2 cups sugar 

Vi teaspoon salt 

1 teaspoon baking soda 

1 teaspoon baking powder 

1 teaspoon cinnamon 

Vi cup butter or margarine 

l /i cup shortening 

W cup Dutch process cocoa 

1 cup water 



2 eggs, slightly beaten 

' i cup buttermilk 

1 teaspoon vanilla 

Scotch Cake Frosting: 

Vi cup butter or margarine 

W cup Dutch process cocoa 

6 tablespoons milk 

1 pound confectioners sugar 

1 teaspoon vanilla 

1 cup chopped pecans 



Sift together flour, sugar, salt, baking soda, baking powder and cinnamon. 
Set aside in mixing bowl. Combine butter, shortening, cocoa and water in 
saucepan. Bring to a boil. Pour over flour mixture. Add eggs, buttermilk 
and vanilla. Beat with electric mixer until smooth. Pour batter into greased 
and floured 9x1 3-inch cake pan. Bake at 350 degrees for 40 to 45 minutes. 
Cool before frosting. 

Frosting: Mix butter, cocoa and milk in saucepan. Bring to a boil. Remove 
from heat; add confectioners sugar, vanilla and pecans. Stir until sugar is 
smooth. Spread over cooled cake. 

Aunt Nonie brought this cake to all special family gatherings in California. 
It's a favorite from Christmas to birthdays. 

Amy Glenney 



Desserts 3 1 1 




/ arrived at the church at 6:30 
on a beautiful summer night to 
be married at 8 p.m. The 
wedding party changed clothes 
downstairs while enjoying the 
excitement of the evening, and 
Betty Bridges led first my 
mother and then bridesmaids 
upstairs to their places. At that 
time I was told that because of a 
storm and heavy downpour 
outside, my wedding dress 
would have to be lifted as I 
walked to my place beside my 
father. The back of the church 
had many puddles of water from 
the drenched guests and their 
umbrellas. My heart sank as I 
took those steps to the entrance 
of the sanctuary; then the most 
wonderful thing happened. As I 
looked down the aisle, lightning 
filled the sky and lit the stained 
glass windows on both sides of 
the church with magnificent 
color not seen by me before or 
since. I could hear crashing 
thunder behind the organ. 
Knowing that I could not have 
planned a more beautiful 
setting, I smiled a huge smile 
and walked down the aisle on 
the best night of my life. I knew 
the Lord was with all of us in 
that church on June 8, 1996. 

Isabel Owen 



Citrus Mini Cakes 



Yields 6 Dozen 



1 package yellow cake mix 

VA cups water 

3 eggs 

l A cup vegetable oil 



3 Vi cups confectioners sugar 
Vi cup orange juice 
V* cup lemon juice 



In mixing bowl, combine cake mix, water, eggs and oil; beat on low speed 
for 30 seconds. Beat on medium speed for 2 minutes. Fill well-greased 
miniature muffin cups % full. Bake at 350 degrees for 10 to 12 minutes or 
until toothpick inserted near the center comes out clean. Meanwhile, in 
separate bowl, combine sugar and juices until smooth. Cool cakes for 1 
minute; remove from pans. Immediately dip cakes into glaze, coating well. 
Place on aluminum foil or wire racks with aluminum foil underneath 
(because glaze will drip). 

Isabel Owen 

Christmas Kahlua Cake 



1 box deep chocolate cake mix 

Vi cup salad oil 

1 small package instant 

chocolate pudding 
4 eggs 

3 A cup strong coffee 
% cup combined Kahlua and 

Creme de Cocoa liqueurs 



Topping: 

1 cup sifted confectioners sugar 

2 tablespoons strong coffee 
2 tablespoons Kahlua 

2 tablespoons Creme de Cocoa 



Combine cake mix, salad oil, pudding, eggs, coffee, and liqueur mixture in 
large bowl. Beat 4 minutes at medium speed or until smooth. Pour into 
greased Bundt pan and bake at 350 degrees for 35 minutes or until toothpick 
comes out clean. Remove from pan when cool. Combine topping 
ingredients and mix until smooth. Punch holes in cake with a fork. Spoon 
topping over cake. 

Helen Kaufinan 



312 Desserts 




Bill Tyson's Famous Coconut Cake 

Serves Ten to Twelve 

1 box Duncan Hines yellow cake 1 (14-oz) can Eagle Brand 

mix sweetened condensed milk 

3 large eggs 1 (15-oz) can Coco Lopez 
IV3 cups water coconut creme 

l A cup vegetable oil Vz cup shredded coconut (optional) 
1 large container Cool Whip 

Bake yellow cake in 2 round pans according to package instructions, using 
eggs, water and oil. Remove cakes from pans and cool completely. Put one 
cake layer on a plate. Mix 1 can Eagle Brand milk and 1 can coconut creme 
together. Using a fork, pierce cake and pull to form a crater in the center of 
the cake. Pour Eagle Brand and coconut creme mixture into the opening. 
Repeat all over top of cake until completely saturated, like a sponge full of 
water. Cover cake with a thick layer of Cool Whip. Put second cake layer 
on top and repeat with Eagle Brand milk and coconut creme mixture. 
Cover top and sides with thick coating of Cool Whip. Sprinkle with 
shredded coconut, if desired. Refrigerate at least 4 hours in a covered cake 
stand before serving. Serve cold. Can make 1 day ahead. This cake is 
delicious made with a chocolate cake mix. 

This is my father's coconut cake recipe. It is a favorite at family 

gatherings, especially during the holidays, and has been served 

at dinner parties, baby showers and such across the state. 

Watch out - it 's easy, delicious and addicting! 

Beth Heeseman 



Desserts 313 




Coconut Cake 



1 box yellow cake mix 

16 ounces sour cream 

(low fat will work) 



12 ounces frozen coconut 
12 ounces Cool Whip 
1 cup sugar 






Bake yellow cake mix according to directions on box. After the 2 layers 
cool, using a long bladed bread knife, slice each layer making a total of 4 
layers. Mix sour cream and sugar and about 10 ounces of the coconut. 
Spread this mixture between each cake layer leaving about % cup in the 
bowl. Mix the Cool Whip with the sour cream mixture that is left in the 
bowl. "Ice" the cake with this mixture. Sprinkle the remaining 2 ounces of 
coconut on top of the cake. 



Make and refrigerate 3 days before serving. 



Lucy Grasty 



Daddy's Favorite Coconut Cake 



1 box yellow cake mix 
8 ounces sour cream 
Vi can cream of coconut 



1 package grated frozen coconut 

or fresh coconut, grated 
1 large carton whipped topping 



Prepare cake mix in 2 layer pans according to directions. Cool and slice 
each layer to form 4 layers. Mix sour cream, Vi can cream of coconut (can 
freeze remainder) and Vi package grated coconut. Spread on cake layers 
and stack. Smooth whipped topping over entire cake and sprinkle with 
remaining coconut. Refrigerate and let set up for 24 hours. Keep 
refrigerated. 

Can decorate for seasons with holly sprigs, Easter eggs or jelly beans. 

Frances Evans 



314 Desserts 



Favorite memories that stand 
out from my years at MPPC 
come from youth mission trips. 
In 1989 our youth in an outdoor 
shopping district in Kingston, 
Jamaica, failed to take seriously 
warnings about sticking 
together and in sight of an 
adult. Several suddenly found 
themselves cornered and victims 
of a set-up "you broke it, you 
pay for it " scam. Our adult 
chaperones, after a police 
confrontation that almost 
reached diplomatic levels, 
finally got the youth back on the 
bus. In one fell swoop our 
youth matured that day by 
immeasurable lengths through a 
dramatic lesson on crime, 
hunger and human pain. 
Another youth group, driving 
through Beartooth Pass from 
Colorado to Red Lodge, 
Montana, encountered a sunset 
so breathtaking that we pulled 
all four vans over for a 
spontaneous worship service on 
a highway 10,000 feet up. And 
in New York, our youth serving 
supper to street people in the 
Bowery brought to life every 
word of Matthew' s account of 
the feeding of the 5,000. Youth 
ministry at MPPC is never a 
"harvesting " mission but 
always and forever "seed- 
planting. " Keep it up! 

Tyler Downing 



Freddy's Fruit Cake 



6 eggs 

1 cup Crisco 

1 cup blackberry wine 

1 box light or dark raisins 

1 box brown sugar 

3 pounds or 3 cartons mixed 

cut-up fruit 
1 box currants 
1 pint pecan pieces 



Vz cup flour 

3 cups flour 

1V4 teaspoons baking powder 

Vi teaspoon baking soda 

1 teaspoon salt 

1 teaspoon cinnamon 

1 teaspoon cloves 

Vi teaspoon allspice 



Beat eggs. Combine Crisco, wine, raisins and brown sugar in saucepan and 
heat until melted. Remove from heat and cool. In large bowl, mix all other 
fruits and pecans with Vi cup flour to keep fruit separated. Sift together 3 
cups flour, baking powder, soda, salt and spices. In a large wooden bowl, 
combine cooled sugar mixture and eggs. Blend in flour mixture. When 
well blended, mix in fruit a little at a time with a big spoon until thoroughly 
mixed. 

For individual servings, place paper muffin cups in miniature muffin pan 
and fill with batter. Decorate each with a green or red cherry. Bake 40 to 
45 minutes at 250 to 300 degrees. For large cake, pour batter into greased 
and floured large tube pan; decorate cake with green and red cherries and 
pecans. Bake about 3 hours at 250 degrees. Remove from oven and, using 
a baster, douse each cake with a little extra blackberry wine. 

Freddy never gave anyone complete recipes. I had to stay in the kitchen 

one entire December day in 1972 to watch and write down each ingredient 

and step. I've made this fruitcake every December since then. 

DeeDee McKay 



Desserts 315 




Aunt Mayme's 
Italian Cream Cake 



Vi cup butter 
Vi cup Crisco 
2 cups sugar 

5 egg yolks 
2 cups flour 

1 teaspoon baking soda 
1 cup buttermilk 
1 teaspoon vanilla 

6 ounces frozen coconut, thawed 



1 cup chopped pecans 
5 egg whites, beaten 
Icing: 

8 ounces cream cheese, softened 

■4 cup butter 

1 box confectioners sugar 

1 teaspoon vanilla 

1 cup chopped pecans 

6 ounces frozen coconut, thawed 



Cream butter, Crisco and sugar. Add egg yolks and beat. Sift flour and 
baking soda. Add to creamed mixture alternately with buttermilk. Stir in 
vanilla, coconut and pecans. Fold in beaten egg whites. Line bottoms of 3 
greased 9-inch cake pans with wax paper. Pour cake batter into pans and 
bake at 350 degrees for 25 minutes. Cool layers and ice. 



Icing: Combine icing ingredients, mixing well, 
cooled cake and on top and sides. 



Spread between layers of 

Margaret Parish 






316 Desserts 




In the fall of 1989 Gateway 
Class talked with our "new " 
Associate Pastor Jane Summey 
about an outreach ministry, and 
in her magical way Jane 
introduced us to Patricia Fields, 
social worker for a westside 
housing project called Dalton 
Village. The class made a five 
year commitment which eleven 
years later is still alive through 
the memory of our deceased 
friend Patricia in the form of 
scholarships {financial 
assistance) for westside college 
students. Dalton Village no 
longer exists; today it is called 
Arbor Glen. The memory that 
continues to impact my life and 
the life of my family is the 
Dalton Village After-School 
Program! It was the best and 
the hardest of ministries. Hand- 
in-hand, Gateway and 
congregational members 
became disciples, and the doors 
remained open for the children 
and their parents for nearly nine 
years. My senses still overflow 
with thoughts of the children, 
their environment and 
consequence needs, their trust 
which, if obtained, was the 
sweetest. I can see their eyes, 
feel their uncertainty go across 
my face, catch that little grin, 
and remember that we did okay. 

Susie Gulp 



Mom's Nutty Nut Cake 



Glaze: 

V-h cups sifted confectioners 

sugar 
1 tablespoon melted margarine 
1 to 2 tablespoons milk 
Vi teaspoon vanilla 



2 cups self-rising flour 

2 cups sugar 

1 teaspoon cinnamon 
1 teaspoon nutmeg 
1 teaspoon allspice 
1 cup salad oil 

3 eggs 

1 (8-oz) jar baby food prunes 

with tapioca 
1 cup chopped pecans 



Place all ingredients, in order given, into a large mixing bowl. Beat on 
medium speed until well blended. Do not over mix. Turn into a greased 
and lightly floured 10-inch tube pan. Bake at 350 degrees for 45 minutes. 
Allow cake to cool for 15 to 20 minutes before removing from pan. 
Combine glaze ingredients. While still warm, pour glaze over cake. 

This cake recipe was given to me as "Prune Cake, " but since I knew my 

three children would not eat it if I used that name, I renamed it "Nutty Nut 

Cake. " Many years and many cakes later, my son caught me as I added the 

prunes to the batter. Fortunately, it's his favorite cake, so he forgave his 

mom and even requested it recently for his 46' ' birthday. 

Mary Kathryn "Cassie" Broadway 



Desserts 111 



Two days stand out as the very 
highest of my life: the day I was 
ordained to the ministry of 
Word and Sacrament and a 
gray, rainy day in April at 
Myers Park Presbyterian 
Church. Clouds hovered over 
the sanctuary, and the cool air 
was damp as a wrung-out 
dishcloth—not at all the colotful 
spring day I had anticipated. I 
tried not to care that the tent on 
the lawn would not be used, that 
my hair would flatten like cotton 
candy, that people might not 
feel like getting out on a rainy 
Saturday afternoon. I tried not 
to care that God let it rain on 
my wedding day! I primped and 
prayed and tried to be grateful. 
With trembling legs, I stepped 
into the Narthex, leaning hard 
on my father' s strong arm. I 
peeked in the sanctuary, and 
tears sprang to my eyes— there 
were the gleaming sunshine, 
sparkling flowers, robin's egg 
blue skies! Pews overflowed 
with smiling, tender faces; 
God's love was embodied in 
Christ 's body here on earth. My 
deepest desires have been 
granted in what God ordained: 
the privilege of serving our Lord 
here at MPPC, the miracle of 
meeting my husband Dale, and 
the blessing of our daughter, 
Amanda Jane. Praise be to God 
for the rain! Alleluia! 

Jane Summev Mullenni.x 



Oatmeal Cake 



IVi cups hot water 

1 cup Quaker one-minute oatmeal 

Vz cup margarine 

1 cup brown sugar 

1 cup sugar 

2 eggs 

1 egg white 

1 teaspoon vanilla 

2 cups flour 

1 teaspoon baking soda 



1 teaspoon baking powder 
Pinch of salt 

Topping: 

1 : cup margarine 
1 cup brown sugar 

1 cup coconut 

2 tablespoons evaporated milk 
1 cup chopped nuts 

1 egg yolk 



Cream water, oatmeal, margarine, and sugars. Blend in eggs, egg white, 
and vanilla. Add flour, baking soda, baking powder and salt and mix well. 
Bake in greased 9x1 3-inch pan at 350 degrees for 30 minutes. Stir topping 
ingredients together. Heat for 5 minutes, but do not boil. Spread on hot 
cake. 

Diane Barrus 

Mandarin Orange Cake 



1 box butter recipe golden cake 

mix 
1 small can mandarin oranges, 

crushed by hand, with juice 
Vx cup oil 
4 eggs 



Frosting: 
9 ounces Cool Whip 
1 large can crushed pineapple, 

without juice 
1 small box instant vanilla 

pudding mix 



Mix all ingredients together in a mixer until well blended. Pour into 2 or 3 
prepared cake pans and bake at 350 degrees. If baked in 2 pans, bake 25 
minutes. If baked in 3 pans, bake 15 minutes or more. Cool completely 
before frosting. Blend frosting ingredients together and spread between 
cake layers and on top. Store in refrigerator. 

Catherine Harkev 



318 Desserts 




Fresh Orange Cake 

Sen'es Eight 

4 eggs 1 small package instant coconut 

Vi cup vegetable oil pudding mix 

lVi cups fresh orange juice, 2 teaspoons orange zest, divided 

divided Vi cup sugar 

1 box yellow cake mix 2 teaspoons butter 

Combine eggs, oil and 1 cup orange juice in a mixing bowl and mix until 
smooth. Add cake mix, pudding mix and 1 teaspoon orange zest and beat 
for 2 minutes at medium speed. Spoon batter into greased and floured 
Bundt pan. Bake at 350 degrees for 40 minutes, or until cake tests done. 
Combine sugar, butter, V2 cup orange juice and 1 teaspoon orange zest in a 
saucepan. Bring to a boil. Pour over hot cake in the pan. Let stand 5 
minutes, then remove to a serving plate to cool completely. 

Marge Rowe 

Strawberry Cake 

Sen'es Eight 

1 small package strawberry Jello Icing: 

4 eggs 1 box lOx confectioners sugar 

% cup Wesson oil Vi cup margarine, melted 

1 Duncan Hines white cake mix Vi cup strawberries 

Vi cup water 

Vi cup strawberries 

Combine first 3 ingredients and beat well. Add cake mix, water and 
strawberries. Pour batter into 3 greased and floured layer cake pans and 
bake at 350 degrees until firm in the center. Cool and remove from pan. 
Beat icing ingredients together and frost layers with icing. 

A JO-ounce package of frozen strawberries, thawed, will give the amount 
needed for the recipe. 

Lib Gallagher 
Desserts 319 




Coconut 
Frosting 

1 large can evaporated milk 
1 cup sugar 
Vi cup butter 
3 egg yolks, blended 
1 teaspoon vanilla 
Wi cups coconut 
1 cup chopped nuts 
(optional) 

In a large saucepan, combine 
milk, sugar, butter, egg yolks 
and vanilla. Cook over 
medium heat about 1 2 
minutes, stirring constantly, 
until mixture thickens. 
Remove from heat and add 
coconut and nuts. Beat until 
cool and spreading 
consistency. Spread between 
layers and on top of Sweet 
Potato Surprise Cake. 

Catherine Harkey 



Pumpkin-Chocolate Chip Cake 



2 cups sugar 

3 cups flour 

2 teaspoons baking powder 
2 teaspoons baking soda 
Vi teaspoon cinnamon 
l A teaspoon nutmeg 
Vi teaspoon salt 



1 cup oil 

4 eggs, beaten 

1 (16-oz) can pumpkin 

6 ounces chocolate chips 

2 cups chopped nuts (optional) 
Confectioners sugar (optional) 



Mix together first 7 ingredients in a large bowl. Add oil, eggs and pumpkin. 
Stir in chocolate chips and nuts, if desired. Bake in a greased and floured 
tube pan at 350 degrees for 1 hour to 1 hour and 15 minutes. Cool 15 to 20 
minutes, then remove from pan. Sprinkle with confectioners sugar if 
desired. 

My husband made this cake for my birthday shortly after we began dating. 

He loves chocolate but does not like pies, so this has become our 

Thanksgiving dessert. 

Linda Campbell-Feingold 

Sweet Potato Surprise Cake 



IVi cups cooking oil 

2 cups sugar 

4 eggs, separated 

4 tablespoons hot water 

2Vi cups sifted cake flour 

3 teaspoons baking powder 



l A teaspoon salt 

1 teaspoon cinnamon 

1 teaspoon nutmeg 

Wi cups grated raw sweet potato 

1 cup chopped nuts 

1 teaspoon vanilla 



Combine oil and sugar, beating until smooth. Add egg yolks and beat well. 
Add water and then dry ingredients that have been sifted together. Stir in 
potatoes, nuts and vanilla, beating well. Beat egg whites until stiff and fold 
into mixture. Turn batter into three 8-inch layer pans that have been 
greased and floured. Bake at 350 degrees for 25 to 30 minutes. Cool and 
frost with Coconut Frosting. 

Catherine Harkey 



320 Desserts 




Almond Butter Pound Cake 

1 pound butter 1 confections sugar box of cake 

1 box confectioners sugar, sifted flour, sifted 

Vi cup sugar 1 cup whipping cream 

6 extra large eggs Crisco to grease Bundt pan 

2 teaspoons almond extract 

Allow butter to soften. Cream butter and sugars. Add eggs one at a time 
and then almond extract at a high speed. Pour cake flour into empty 
confectioners sugar box to measure. Add flour and cream alternately and 
slowly to cake mixture, beginning and ending with flour. Pour into well- 
greased and floured Bundt pan. Bake at 300 degrees for l l A to Wi hours. 

Kim Cornelson 

Buttermilk Pound Cake 

Sewes Sixteen 

3 cups all-purpose flour 4 eggs 

l A teaspoon baking soda 1 teaspoon vanilla 

1 cup butter, at room temperature 1 cup buttermilk 
2Vi cups sugar 

Sift flour and baking soda together. Cream butter and sugar until well 
blended. Add eggs, one at a time, beating well on high speed of electric 
mixer after each addition. Add vanilla to buttermilk. Add dry ingredients 
alternately with buttermilk to creamed mixture. Do not over beat. Pour 
batter into greased or non-stick tube pan. Bake at 350 degrees for 1 hour. 
When toothpick comes out clean, cake is ready. Freezes well. 

Melanie McGavran 



Desserts 321 




Cream Cheese Pound Cake 



6 eggs, beaten separately 
8 ounces cream cheese 

1 cup butter 

2 cups self-rising flour, sifted 
2 cups sugar 



2 teaspoons vanilla 

Icing: 

Wi cups confectioners sugar 
Juice of 1 lemon 



Beat eggs. In a separate bowl, combine cream cheese and butter. Add eggs 
and beat well. Add flour, one cup at a time and stir thoroughly. Add sugar 
and beat until light, about 1 to 2 minutes. Add vanilla and stir. Pour batter 
into Bundt pan that has been buttered and lightly dusted with flour (I put 1 
tablespoon butter in pan and heat in oven to melt and spread evenly, then 
dust with flour). Bake at 350 degrees for 45 to 60 minutes. When slightly 
cooled, turn out onto a plate. 

Icing: Sift confectioners sugar and mix with lemon juice. Glaze cake when 
almost cool. 

This is simply the easiest no-fail cake recipe you will find. It's great served 
with strawberries and cream or toasted with ice cream and hot fudge. 

Brenda Ivanoff 

Easy Chocolate Chip Pound Cake 



1 box yellow cake mix 
4 large eggs 

1 small package instant chocolate 
pudding 



Vi cup vegetable oil 
8 ounces sour cream 
1 small package semi-sweet 
chocolate chips 



Mix first 5 ingredients together. Fold in chocolate chips. Bake in a greased 
and floured Bundt or tube pan at 350 degrees for 1 hour. May substitute 
other flavors of pudding, and may use butterscotch or peanut butter chips 
instead of chocolate chips, if desired. 

Braden Hamilton 



322 Desserts 




By the time I decided to move to 
Charlotte from Winston-Salem, 
I had been a frequent visitor to 
MP PC. My friends in Winston 
discouraged the move, saying, 
"You are too old to make all 
new friends. " Thanks to MPPC, 
they were wrong. Although it is 
a large church, I have found the 
members extremely friendly, 
kind and very accepting of 
"new" people. During one of 
my visits, I sat next to Betsy and 
John Johnson. When they found 
out I was a visitor, they went out 
of their way to include me with 
warmth and friendliness in the 
service. Later that day while 
shopping in Fresh Market, Betsy 
saw me and called me by name. 
Beckoning to John from across 
the aisle, she said, "Oh, John, 
come here— here is our new 
friend, Nancy. " My heart 
warmed, and I thought "What a 
wonderful thing to say. " In 
eight years I have continued to 
make many wonderful new 
friends at MPPC-of all ages. 

Nancy Elberson 



Easy Pound Cake 



IV2 cups margarine 

3 cups sugar 

3 cups flour 

5 large eggs or 6 small eggs 



1 teaspoon baking powder 
W teaspoon salt 
1 teaspoon vanilla 
1 cup milk 



All ingredients should be at room temperature. Cream margarine until light 
in color (almost white). Add sugar and cream some more. Add eggs, one at 
a time, and beat well. Add baking powder and salt to flour. Add flour 
mixture and milk alternately to margarine mixture, beginning and ending 
with flour. Add vanilla. Pour batter into large greased and floured tube pan. 
Bake at 325 degrees for about 1 hour and 10 minutes, or until done. Do not 
open oven door for at least 1 hour. 

Chocolate Pound Cake: Use same recipe and add Vi cup cocoa plus VA cups 
milk instead of 1 cup milk. 

Ellen Witherspoon gave this recipe to me many years ago. It has never 

failed! My large family and friends have enjoyed this cake over and over 

through the years. 

Jean Graeber 

Hill's Cold Oven Pound Cake 



Vi cup butter 

1 cup shortening 

3 cups sugar 

3 cups all-purpose flour 

1 teaspoon baking powder 



5 eggs 

1 cup milk 

1 teaspoon vanilla 

1 teaspoon lemon extract 



Mix all ingredients in order listed. Pour batter into greased 10-inch tube 
pan. Place in cold oven. Bake at 325 degrees for 1 hour and 15 minutes, 
until top has golden crust. 

Louise Smith 



Desserts 323 




Four Flavor Pound Cake 



1 cup butter 

Vi cup Crisco 

3 cups sugar 

5 eggs 

3 cups all-purpose flour 

Vi teaspoon baking powder 

X A teaspoon salt 



1 cup milk 

1 teaspoon each: almond, coconut, 

rum and vanilla extracts 
Glaze: 

1 cup sugar 

Vi cup water 

1 tablespoon almond extract 



Cream butter, Crisco and sugar well. Add eggs one at a time, mixing well 
after each addition. Add baking powder and salt to flour. Add flour 
mixture and milk alternately to butter and egg mixture, beginning and 
ending with flour. Do not over mix. Add all four extracts and stir or beat 
lightly until mixed. Pour into greased and floured 10-inch tube pan. Bake 
at 350 degrees for 1 hour and 15 minutes. Remove from oven and let stand 
for 10 minutes. During this ten minutes, prepare the glaze. In a medium 
saucepan, pour in sugar and water. Bring to a boil and cook until sugar is 
melted, stirring constantly. This just takes a few minutes. Remove from 
heat and stir in almond extract. Remove cake from tube pan and prick holes 
in the top with a toothpick. Spoon the glaze a little at a time over the top of 
the cake until it all soaks in. Cool completely before storing. 

This recipe came from Pat Hallman who taught Toddlers at our Preschool. 

It 's my very most favorite cake to make and now everyone knows how 

simple it is to make . . . Enjoy! 



Martha Pendleton 






324 Desserts 




The MPPC Singles Ministry was 
a wonderful spiritual experience 
for us (1990-96): annual 
Halloween and Easter parties 
with Dalton Village children, 
Thursday night Bible study at 
the Cornerstone followed by 
conversation at 5 Steps Down, 
Singles Retreats at the beach 
and mountains, Mexico Mission 
Trip in 1994, where we grew in 
our knowledge of the "Border. " 
Now we both are involved with 
the Ark Sunday school class and 
a Covenant Group. But the best 
memories ever are of our 1996 
wedding and our infant 's 2000 
baptism, reminding us of God's 
love for us in helping us find 
each other and blessing us with 
a child to love and nurture. 

Jolinda and Brad Boelkins 



German Chocolate Pound Cake 

Serves Eighteen to Twenty 



1 box German chocolate cake mix 
V* cup vegetable oil 
1 cup water 



3 large eggs 

1 (15-oz) container coconut pecan 
frosting 



In a large mixing bowl, combine cake mix, oil, water and eggs. Mix with 
electric mixer on very low speed for 3 minutes. Do not over mix or cake 
will fall. Add container of frosting and continue mixing on very low speed 
for 2 minutes. Again, do not over mix. Pour batter into a greased and 
floured Bundt pan and bake at 350 degrees for 55 to 60 minutes, or until 
cake tests done. Allow cake to cool in pan. Invert cooled cake onto plate 
and cool thoroughly before slicing. 



A very easy cake to prepare and the frosting is in the cake! 
Grandchildren will always ask for another slice. 



Mary Way 






Lossie Mason's Pound Cake 



IVi cups butter 

3 cups sugar 

8 ounces cream cheese 

6 eggs 



3 cups Swans Down flour 
2 teaspoons flavoring - vanilla, 
lemon or almond 



Cream butter, sugar and cream cheese until light and fluffy. Add eggs one 
at a time, mixing well after each addition. Gradually add flour. Add 
flavoring. Mix well, but do not over beat. Bake in greased pan at 325 
degrees for IV2 hours. May use tube pan, Bundt pan or 2 medium-sized loaf 
pans. With some tube pans, there may be enough batter to fill a mini loaf 
pan. 

This recipe was given to me by a fellow kindergarten teacher when I taught 

school in Durham. I've been making this cake for 25 years and 

it never fails to please a crowd! 

Wendx Kenney 



Desserts 325 




Red Velvet Pound Cake 



1 pound margarine 

3 cups sugar 

6 large eggs 

VA cups all-purpose flour 

1 teaspoon baking powder 

3 tablespoons cocoa 

1 cup buttermilk 

1 ounce red food coloring 

1 teaspoon vanilla 



Cream Cheese Icing: 

Vi cup margarine, at room 

temperature 
1 box 10X confectioners sugar 
Vi teaspoon salt 
8 ounces cream cheese, at 

room temperature 
1 teaspoon vanilla 



Cream margarine and sugar. Add eggs, one at a time, beating after each 
addition. Add flour, baking powder and cocoa alternately with buttermilk 
and red food coloring. Add vanilla. Pour batter into greased and floured 
10-inch tube pan. Bake at 300 degrees for 1 hour and 20 minutes, or until 
cake tests done. Cool in pan for 10 minutes and invert onto greased wire 
rack. Re-invert onto cake plate and allow to cool completely. Ice with 
Cream Cheese Icing. 

Cream Cheese Icing: Combine all ingredients, and beat at high speed using 
electric mixer until smooth. 

Butter may be substituted for margarine to give the cake a better texture 
and flavor and to make a better, firmer icing for spreading. 



Lynn Mclver 






326 Desserts 




Amaretto Cheesecake 

V/i cups graham cracker crumbs 2 teaspoons vanilla 

l A cup sugar V* cup Amaretto liqueur 

Vi cup butter, melted 2 eggs, slightly beaten 

2 pounds cream cheese, softened 2 egg yolks, slightly beaten 
V/i cups sugar l A cup cream 

Mix together graham cracker crumbs, sugar and butter. Press into bottom 
of 10-inch springform pan. Cream together cream cheese and sugar. Add 
vanilla and Amaretto. Blend in eggs, egg yolks and cream to make smooth 
batter. Pour batter into crust. Bake at 425 degrees for 15 minutes. Reduce 
temperature to 350 degrees and bake an additional 45 minutes. Turn oven 
off and open door slightly. Leave cheesecake in oven for about 10 minutes. 
Refrigerate until chilled. 

Easy and so good! 

Carter MacBain 

Basic Cheesecake 

Yields One 8-Inch Cheesecake 

Graham Cracker Crust: 16 ounces Neufchatel cheese 

Vi cup butter 1 cup sugar 

20 whole graham crackers 1 teaspoon vanilla 

1 cup chopped pecans 1 teaspoon almond extract 

3 eggs (can use 2 for thicker cake) l A teaspoon salt 
3 cups reduced fat sour cream 

Combine crust ingredients in food processor. If mixture is not moist 
enough, add more butter. Press crust mixture into 8-inch springform pan. 
With electric mixer, mix remaining ingredients and pour into crust. Bake at 
350 degrees for 45 minutes. Turn oven off. Leave cake in oven for at least 
1 hour. Middle of cheesecake will still jiggle. Remove from oven and cool 
in refrigerator. Variation: Can add liqueur like Amaretto to sour cream to 
equal 3 cups. Can also add chocolate chips to batter. 

Sunny Lambeth Allen 



Desserts 327 




Pumpkin Cheese Cake 

Yields 12 Three-Inch Squares 



Crust: 

VA cups graham cracker crumbs 
Va cup melted butter 
Vz cup sugar 

Cheesecake: 
2 eggs 
16 ounces cream cheese, 

softened 
3 A cup sugar 



Pumpkin Layer: 

1 (1-lb) can pumpkin 

Vi cup evaporated milk 

3 eggs, separated 

Vi cup sugar 

Vi teaspoon salt 

1 : teaspoon cinnamon 

1 envelope gelatin, softened in 

X A cup warm water 
V* cup sugar 
Cool Whip 



Crust: Combine ingredients and pat into 9x1 3-inch pan. 

Cheesecake: Combine all ingredients and beat until smooth. Spread on 
crust. Bake at 350 degrees for 20 minutes. Cool. 

Pumpkin Layer: Combine all ingredients except gelatin, water, egg whites 
and Cool Whip in saucepan. Cook over medium heat, stirring constantly 
until thick. Let mixture come to a boil and cook 5 minutes. Remove from 
heat and add gelatin. Cool completely. Beat 3 egg whites until stiff and 
add V* cup sugar. Fold into pumpkin and spread on baked cheesecake. Top 
with Cool Whip and refrigerate. May be prepared several days ahead. 



Wynne McLean 






328 Desserts 




Apple 
Cranberry Pie 

Pastry for 9-inch two crust pie 

Va cup brown sugar 

W cup sugar 

l /a cup all-purpose flour 

1 teaspoon cinnamon 

4 cups pared and sliced tart 
apples 

2 cups cranberries 

2 tablespoons butter or 
margarine 

Line pie pan with 1 pastry. 
In large bowl, combine 
sugars, flour and cinnamon. 
Add fruit. Mix well. Turn 
into pastry lined pan. Dot 
with butter. Cover with top 
crust and seal edges. Cut 
slits in top crust. Bake at 450 
degrees for 40 minutes until 
brown. 

The cranberries can be 
bought in season and frozen. 

Sylvia Dalton 



Angel Pie 
(Lemon Meringue torte) 



Senses Eight to Twelve 



3 egg whites 

1 cup sugar 

% teaspoon lemon juice 

1 cup whipping cream 



Lemon Custard Filling: 
4 egg yolks 
Vi cup sugar 

4 tablespoons lemon juice 
2 tablespoons grated lemon rind 



Beat egg whites until stiff and glossy. Gradually beat in sugar. Slowly add 
lemon juice. When mixture is stiff, pour into greased and floured 9-inch pie 
pan. Bake at 275 degrees for 60 minutes. Let cool completely. The 
mixture will settle and crack on top, and should be lightly browned. Once 
cooled, whip the whipping cream until stiff and spread half of it over the 
meringue shell. Next, add the cooled lemon custard filling. Cover top with 
the remaining whipped cream and chill for several hours before serving. 

Lemon Custard Filling: Beat 4 egg yolks until thick. Gradually beat in 
sugar. Blend in lemon juice and lemon rind. Cook entire mixture in double 
boiler over hot water, stirring constantly until thick, about 5 to 8 minutes. 
Cool completely. 

This was my grandmother' s special treat for my dad as he was growing up 
in Minnesota. 



Lori Fleischacker Copeland 






Desserts 329 




In 1996, when International 
Minister Highson Gondwe first 
came to MPPC, Lydia Pharr 
(then age 13) brought a 
wonderful apple pie to the 
Tuckers ' house as a welcome 
gift. Highson 's first bite of 
American food was Lydia 's 
apple pie. Since that visit, in 
each of Highson 's letters to us, 
he sends greetings to Lydia, the 
apple pie lady. When Highson 
came here for his second visit in 
1998, his first request was for 
Lydia 's apple pie. She came 
through again! 

Julie Tucker 



Angel Pecan Pie 



Serves Seven to Eight 



3 egg whites 

1 cup sugar 

2 teaspoons vanilla, divided 
1 cup cracker crumbs, made 

from crisp round crackers 



Wi cups chopped pecans, divided 

1 cup whipping cream 

2 tablespoons sugar 

l A teaspoon almond flavoring 






Beat egg whites until stiff. Add 1 cup sugar a little at a time. Add 1 
teaspoon vanilla. Fold in cracker crumbs and 1 cup pecans. Spoon mixture 
into 8-inch pie pan and form a shell. Make peaks around edges. Bake at 
350 degrees for 30 minutes. Cool. Whip cream until smooth and shiny. 
Add 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring. Spoon 
into cooked pie shell. Sprinkle remaining nuts on top. 



Mary Lou Lindsey 



Lydia Pharr's Apple Pie 



Yields 1 Pie 



3 A cup brown sugar 
3 A cup granulated sugar 
4 tablespoons flour 
l A teaspoon cinnamon 
2 apples, peeled and sliced 



2 apples, unpeeled and sliced 

2 frozen pie crusts (use 1 for 

lattice top) 

3 tablespoons butter 



Mix first 4 ingredients. Add apples and stir well. Pour apple mixture into 
pie crust. Cut lattice strips out of second pie crust. Place strips on top of 
pie and seal edges. Dot with butter. Place on lowest rack in oven and bake 
at 350 degrees for 45 minutes. 

Julie Tucker 



330 Desserts 




Chess Pie 

Yields i Pie 

l A cup butter 

1 cup brown sugar 

Vi cup granulated sugar 

2 eggs 

3 tablespoons milk 

1 teaspoon vanilla 

2 teaspoons flour 

1 unbaked pie crust 

Melt butter. Add all other 
ingredients, except flour, to 
butter and mix until well 
blended. Sift in flour, stirring 
or whisking to avoid lumps. 
Pour into pie crust and bake 
at 325 degrees for 40 to 45 
minutes. 

For careful cholesterol 

watchers, I use Vi cup 

margarine and "egg 

beaters ". Works perfectly. 

Betsy White 



Blueberry Peach Pie 
With Streusel Crumb Topping 



1 ready made folded pie crust 

1 pound fresh peaches, about 4 

2 cups fresh blueberries 
Vi cup sugar 

3Vi tablespoons instant or 
minute tapioca 



Streusel Crumb Topping: 
% cup all-purpose flour 
Vi cup sugar 
Vi cup lightly salted butter 



Put pie crust into pie dish. Peel, pit and cut peaches into slices about Vi inch 
thick. Wash, drain and sort blueberries. In a large bowl, toss fruit together 
with the sugar and tapioca until well coated. Let stand at room temperature 
for 15 minutes. Turn fruit mixture into pie crust. To make topping, 
combine flour, sugar and butter until mixture has the texture of coarse 
crumbs. Sprinkle evenly over fruit. Bake at 400 degrees for 50 to 60 
minutes. 



This is wonderful! The topping makes it. 



Beth Neale 



Southern Sour Cream Blueberry Pie 



Yields 2 Pies 



16 ounces sour cream 

4 tablespoons plain flour 

V/i cups sugar 

2 teaspoons vanilla extract 

Vi teaspoon salt 

2 eggs, slightly beaten 

2 unbaked deep-dish pie crusts 



1 pint fresh or 16 ounces frozen 
blueberries 

Topping: 

8 tablespoons plain flour 

4 tablespoons melted butter 

1 cup chopped pecans or walnuts 



Combine first 6 ingredients and mix well until smooth. Stir in blueberries 
by hand and pour into unbaked pie shells. Bake at 400 degrees for 25 
minutes. While pies are baking, make topping by combining flour, melted 
butter and pecans. After 25 minutes, remove pies from oven and crumble 
topping over pies. Return pies to oven and bake for additional 10 minutes. 

L\nn Mclver 



Desserts 331 



When Tyler Downing came to 
Myers Park Presbyterian as 
Associate Pastor for Youth and 
Their Families in 1988, he 
began a tradition of a Chicken 
Pickin ' congregational lunch on 
Youth Sunday each spring to 
raise funds for the summer 
Youth mission trips. Youth and 
their parents worked the entire 
weekend to prepare barbecued 
chicken dinners and hundreds of 
delicious chess, chocolate chess 
and pecan pies. 

In 1995, the popular fundraiser 
was expanded to include baking 
pies the weekend before 
Thanksgiving. Peter Henry 
added a Friday night lock-in to 
the pie baking weekends so that 
youth could spend more time 
baking to help meet the 
increasing demand. And 
Jennifer Ayres continued the pie 
baking tradition. 

Over twelve years and 10,000 
pies later, hundreds of youth 
and their parents have happy 
memories of the pie baking 
tradition: of hours in the kitchen 
measuring, melting, mixing, 
pouring, baking, boxing, and 
tasting (.'), of visits from 
supportive church staff and 
wide-eyed Weekday school 
children, and of proudly 
delivering pies to our church 
family. 

Barbara Atkins 



Chess Pie 



Yields 10 Pies 



5 cups margarine, melted 
15 cups sugar 
30 eggs 



Vi cup vinegar 
l A cup lemon juice 
10 pie crusts 



Melt margarine over medium heat; gradually add sugar, stirring all the time. 
Continue to cook over low heat until the sugar is blended into the 
margarine. Cool slightly. Pour into mixing bowl and on low speed, add the 
eggs. Blend. Add vinegar and lemon last. Pour into pie shells 
immediately. This mix does not keep well. Bake at 325 degrees in 
convection oven for about 30 minutes. These pies are done when they no 
longer "jiggle" . . . you'll just have to watch them and know when they're 
done. Bake pies on baking sheet, not directly on racks. 



This recipe is not hard to do, but it does not do well if it is doubled, 
sugar doesn 't mix quite right. 



the 



Tyler Downing, Former Associate Pastor 

Chocolate Chess Pie 



Yields 8 Pies 



6V2 cups margarine, melted 
3% cups cocoa 
10 cups sugar 



20 eggs 

Va cup vanilla 

8 pie crusts 



Melt margarine and pour into large mixing bowl. Add sugar, cocoa, eggs 
and vanilla. Mix until well blended. Pour into pie crusts within a half hour 
because this mix will begin to thicken and become difficult to manage. 
These are the most difficult to bake . . . they easily over or under cook. . . 
they take about 30 to 45 minutes at 350 degrees. 

Make sure to mix this on low speed or you '11 be covered in chocolate! 

Tyler Downing, Former Associate Pastor 



332 Desserts 




This recipe is the most used 
recipe in my recipe box. The 
recipe card is torn, has vanilla 
stains on it, and a personal 
comment written on front of the 
card by Meg when she was 
about 12 years old: "Um-um 
good. " 

Maggie Peery 



Chocolate Chess Pie 



Sen'es Eight 



Vi cup butter or margarine 
' ■< cup milk 
'/» cup cocoa 
3 eggs, beaten 



1 teaspoon vanilla 

1V4 cups sugar 

Pinch of salt 

9-inch deep dish Pet-Ritz pie crust 



Combine butter, milk and cocoa in saucepan. Cook over low heat, stirring 
until butter is melted and cocoa is dissolved. Remove from heat. Add 
beaten eggs to chocolate mixture. Add vanilla, sugar and salt and mix until 
blended well. Pour into partially baked pie crust. Bake at 350 degrees for 
30 to 40 minutes. 

This is a family favorite, especially for Pete. It is a quick, yummy crowd 

pleaser for family or church gatherings. A scoop of vanilla frozen yogurt is 

a great topper for this pie. 

Maggie Peery, Former Associate Pastor 

Beezy's Milk Chocolate Pie 



Serves Eight or Sixteen 



3 eggs 

Vi cup melted butter 

3 heaping tablespoons cocoa 

V/> cups sugar 



Vi cup sour cream 

1 deep dish pie crust, or 2 regular 

pie crusts 
Whipped cream for garnish 



Beat first 5 ingredients together and pour into unbaked pie crust. Bake at 
350 degrees for 40 to 45 minutes or until done. Refrigerate. Serve with 
whipped cream. 

Claire Buie 



Desserts 333 




Brownie Pie 

Serves Six to Eight 

Vi cup butter 

1 cup sugar 

2 eggs 

V2 cup sifted flour 

1 square Baker's unsweetened 

chocolate 
1 teaspoon vanilla 
Chopped pecans (optional) 

Melt chocolate and butter in 
microwave. Add sugar and 
eggs and mix well. Add flour 
and vanilla and mix well. 
Add pecans if desired. Put 
mixture in greased pie pan. 
Bake at 325 degrees for 25 
minutes. For a chewier pie, 
bake 1 to 15 minutes more 
or until toothpick comes out 
clean. 

Serve with ice cream and/or 
raspberry sauce or just plain! 

Kathryn Goode Sherard 



Chocolate Silk Pie 



Vi cup butter 

% cups sugar 

1 ounce unsweetened chocolate 

1 teaspoon vanilla 



Pinch of salt 

Vi cup Egg Beaters (equivalent 

of 2 eggs) 
1 8-inch baked pie crust 



Cream butter and sugar. Melt chocolate. Cool and add to sugar. Add 
vanilla and salt. Add l A cup Egg Beaters. Beat 5 minutes. Add another Va 
cup Egg Beaters. Beat 5 minutes more. Pour mixture into baked pie crust. 
Chill 4 hours. Serve with whipped cream. Use electric mixer on fastest 
speed possible for light and fluffy pie. 

Kathy Dockery 

Mama Sue's Chocolate Nut Pies 



4 cups sugar 

Vi cup unsweetened cocoa 

3 tablespoons flour 

6 eggs 

1 large can evaporated milk 



1 tablespoon vanilla 

Vi package Angel Flake coconut 

Vi cup margarine, melted 

4 9-inch Pet-Ritz frozen pie crusts 

1 cup chopped pecans 



Combine sugar, cocoa and flour. Add eggs and beat well. Slowly add milk, 
vanilla and coconut. Add melted margarine last. Pour mixture into pie 
crusts. Sprinkle nuts on top. Bake at 300 degrees for 50 minutes. Serve 
cold or warm with vanilla ice cream. 

/ received this recipe from my grandmother, Verda Fayssoux. We bake 
these pies during the holidays and give them to friends and neighbors. 

Kim Cornelson 



334 Desserts 




Fudge Pie 

Serves Six to Eight 

Wi cups sugar 

4 tablespoons cocoa 

■4 cup butter, melted 

2 eggs, beaten 

1 (5-oz) can evaporated milk 

1 teaspoon vanilla 

1 unbaked pie crust 

Stir ingredients together in 
the order listed. Do not beat! 
Pour into unbaked pie crust. 
Bake at 325 degrees for 45 to 
50 minutes until middle is 
done. 



This pie is very rich, so small 
servings are suitable. 

Debbie Hartnett 



Cider Pie 



Serves Twelve to Sixteen 



10 eggs 

2 tablespoons cider vinegar 

3 tablespoons vanilla 
iVi cups sugar 

3 tablespoons flour 



1 cup light cream 

Wi cups unsalted butter 

2 unbaked deep dish pie crusts 
1 cup chopped pecans 



Beat eggs, vinegar and vanilla until well blended. Mix sugar and flour 
together; add to egg mixture. Mix until smooth. Add cream and hot, 
melted butter. Pour into pie crusts. Sprinkle pecans on top. Bake at 325 
degrees for 45 minutes or until set. Insert knife through center of pie to test 
- if it comes out clean, the pie is done. 

This is an easy and excellent dessert that freezes well. The recipe came 

from the chef at Quail Hollow Country Club around 1975. 1 changed 

the portions of vinegar and vanilla from his original recipe. 

Betty Hechenbleikner 

Lemon Pie 

Yields 1 Pie or 12 Tarts 



3 eggs 
1 cup sugar 
Juice of 2 or 3 lemons 
(about 2 /3 cup) 



1 tablespoon cornmeal 
V* cup butter or margarine 
1 unbaked pie shell 



Mix all ingredients together and pour into pie shell. Bake at 350 degrees 
until "toothpick shows it is done". 

This recipe is from Mrs. Tom Glasgow's 1950' s cookbook. 

Harriet White 



Desserts 335 




Lemonade Pie 

1 (12-oz) can frozen 

lemonade, thawed 

2 cans sweetened condensed 

milk 
16 ounces Cool Whip 
2 graham cracker pie crusts 

Mix lemonade, condensed 
milk, and Cool Whip together 
until smooth. Pour into 2 pie 
shells. Freeze for 1 hour 
before serving. 

Caroline Simas 



Key Lime Pie 



Serves Six 



Pie Crust: 

V-A cups graham cracker crumbs 

l A cup sugar 

54 cup melted butter 
Filling: 

4 eggs, separated 

1 can sweetened condensed milk 



Ys cup key lime juice 

2 teaspoons grated lime peel 
Green food coloring 

Meringue: 

3 egg whites 

Vi teaspoon cream of tartar 
V2 cup sugar 



Combine crust ingredients and press into pie plate. Set aside. Separate 
eggs. Beat one egg white until stiff and set aside. Beat egg yolks. 
Combine milk, lime juice, lime peel and food coloring and stir into egg 
yolks. Fold in beaten egg white. Turn into pie crust. 

Meringue: Beat egg whites with cream of tartar until frothy. Gradually add 
sugar, beating until stiff peaks form. Spread on top of pie filling, sealing 
edges. Bake at 350 degrees for 15 minutes. Cool to room temperature and 
then chill. 

Elizabeth Morrow 

Key Lime Pie 



1 can sweetened condensed milk 

2 eggs, separated (save whites for 

meringue top) 
8 ounces cream cheese 



Vi cup fresh lime juice, key lime if 

possible (about 4 to 5 limes) 
1 graham cracker pie crust 
Sugar for meringue 



Mix condensed milk, egg yolks and cream cheese. Add lime juice slowly 
into mixture. Pour into graham cracker piecrust. Beat egg whites until stiff, 
adding sugar slowly and to taste. Spread meringue on top of pie. Bake at 
325 degrees until browned. 



So easy and you will get raves! 



Janet Prexer Nelson 



336 Desserts 




Million 
Dollar Pie 

1 can sweetened condensed 

milk 
16 ounces Cool Whip 
1 can crushed pineapple, 

Drained 
1 cup chopped pecans 
Vi cup coconut 
l A cup lemon juice 
1 graham cracker pie crust 

Mix first 6 ingredients 
together thoroughly and pour 
into graham cracker crust. 
Chill overnight. 

Cindy Faulk, staff 



Pawley's Island Pie 



1 cup granulated sugar 
Vi cup all-purpose flour 

2 large eggs 

1 teaspoon vanilla extract 



Vi cup butter, melted and cooled 
1 cup chopped walnuts 
6 ounces chocolate chips 
1 unbaked 10-inch pie crust 



In a large mixing bowl, combine sugar, flour, eggs and vanilla and stir until 
well blended. Add butter and stir until completely incorporated and 
smooth. Add walnuts and chocolate chips. Stir until well distributed. 
Scrape the batter into the pie crust and bake about 30 minutes, until golden 
brown and set in the middle. Let pie cool completely before serving. 



Delicious sen'ed with whipped cream or ice cream. 



Betty Heeseman 






Fresh Peach Chiffon Pie 



Sen'es Six to Eight 



Wi cups chopped fresh peaches 

3 4 cup sugar 

1 tablespoon unflavored gelatin 

V4 cup cold water 

l A cup hot water 

1 tablespoon lemon juice 



Dash of salt 

Vi cup heavy cream, whipped or 

1 cup Cool Whip Free 
1 9-inch graham cracker crust 
Peach slices for garnish 
Cool Whip for garnish 



Mix sugar and chopped peaches; let stand for 30 minutes. Soften gelatin in 
cold water; dissolve in hot water. Cool; add peach mixture, lemon juice and 
salt. Chill until partially set. Fold in whipped cream or Cool Whip. Pour 
into graham cracker crust. Chill thoroughly. Garnish with whipped cream 
or Cool Whip and peach slices. 

A delicious cool summer dessert. A Lexington, KY friend, "Peachie " 
Fergus, gave me this recipe in 1955. It has stood the test of time! 

Joan Tucker 



Desserts 337 



When I lead mission trips, I 
particularly enjoy watching 
youth prepare common meals 
for the larger group. Most kids 
come to the task with only a 
rough idea of how to cook. 
Then Peter Hemy points at a 
kitchen and a menu and says, 
"Your small group is cooking 
dinner for tonight." In 1998 
when some twenty freshmen and 
sophomores were in Oregon on 
a high school mission trip, the 
director of Portland Learning 
Outreach and Worship had 
prepared a simple menu of 
spaghetti for the first night. I 
arrived at the church kitchen 
close to serving time and saw 
some frantic activity and a 
young man bounding out to 
greet me with: "Peter, how do 
we cook spaghetti? We burned 
it the first time and need to do 
more.'" Until then I hadn 't 
known it was possible to burn 
spaghetti, but on that mission 
trip I knew that future spouses 
would thank me for allowing 
their mates to be better 
prepared to cook. While we did 
not do most of our cooking in 
Nicaragua, food came to be a 
center point for our common life 
with each other and the 
Nicaraguans with whom we 
worked. That makes sense, for 
in Christian circles we often 
speak of breaking bread 
together—or beans and rice. 

Peter Henry 



Peach Pie 



Yields 1 Pie 



Pie Pastry: 
2 cups flour 
1 teaspoon salt 
2 /3 cup shortening 
4 tablespoons water 



Peach Filling: 

4 cups sliced peaches 

'4 cup minute tapioca 

% cup sugar 

1 tablespoon lemon juice 

Butter 



Sift flour and salt together. Cut shortening into flour with pastry blender or 
fork until the dough is crumbly. Gradually add water a little at a time using 
just enough to make it hold together. The less water you use, the tenderer 
the pastry. 

Mix fruit, tapioca, sugar and lemon juice. Let stand 15 minutes. 

Divide dough in half and roll one half on floured board. Place in pie plate. 
Add fruit mixture. Dot fruit with 1 tablespoon butter. Roll out top crust 
and place over fruit, covering entire pie. Seal and flute edges of crust. Cut 
several slits to permit steam to escape. Brush lightly with milk and sprinkle 
with sugar. Bake at 375 degrees for 40 minutes. 

/ bake these pies at 375 degrees on the top shelf of the oven for 20 minutes, 
then move them to the bottom shelf for the last 20 minutes. 

Trudy Mills 



338 Desserts 




How could a former Youth 
Minister not submit a pie 
recipe? This is the pecan pie 
that I wanted to make for MP PC 
members but there is no way we 
could afford it. But wow! I'm 
sure Southerners would 
question whether or not a 
Northern woman like my mom 
could cook "pe-cahn " or "pe- 
can " pies, but she can. The 
Smiths grew up poor, but they 
always had great homemade 
pies and eve ty one had 'A of a 
pie for dessert. Big portions for 
a dairy farm family ! 

Peter Henry 



Pecan Pie 



8 eggs 

2 cups sugar 

l A teaspoon salt 

3 cups dark corn syrup 



5 tablespoons melted butter 

2 teaspoons vanilla 

6 cups pecans 

3 9-inch deep dish piecrusts 



Preheat oven to 350 degrees. Beat eggs until blended but not frothy. Add 
sugar, salt and corn syrup. Add cooled, melted butter and vanilla, mixing 
just enough to blend. Spread 2 cups pecans in bottom of each piecrust. 
Pour in filling. Place pies in oven and immediately reduce heat to 325 
degrees. Bake 50 to 60 minutes. These pies freeze really well. 

Peter Henry, Former Associate Pastor 



Pecan Chiffon Pie 



1 tablespoon plain gelatin, 
dissolved in X A cup water 
4 egg yolks, strained 
Vi cup sugar 
3 A cup milk 
Pinch salt 



1 teaspoon vanilla 

Vi cup chopped pecans, toasted 

4 egg whites 

Vi cup sugar 

1 baked pie shell 



Dissolve gelatin in water. Make custard in top of double boiler with egg 
yolks, sugar and milk. Cook until mixture begins to thicken. Add salt and 
gelatin and remove from stove. Cool. Add vanilla and pecans. Beat egg 
whites until stiff, gradually adding Vi cup sugar. Beat well. Fold into 
custard mixture. Pour into baked piecrust. Refrigerate until ready to serve. 

This was a favorite family dessert when I was growing up in Laurinburg. It 
was served on many special occasions. 

Dixon McGuire 



Desserts 339 




To Cook Fresh 
Pumpkin: 

*■ Wash medium-sized 
light-colored pumpkin. 
Cut in half and scoop out 
seeds and strings. Turn 
each half cut side down 
on cookie sheet with 
sides. Bake 1 hour or 
until soft. Cool, then 
scoop out pumpkin. 
Mash or puree in blender. 
Drain in colander. Freeze 
in 1 '/2-cup portions in 
small freezer bags. 

Linda Wallace 



Peanut Butter Pie 



Yields 3 Pies 



8 ounces cream cheese 

% cup peanut butter 

2 cups 10X confectioners sugar 

1 cup milk 



8 ounces Cool Whip 
3 graham cracker pie crusts 
Chopped nuts (optional) 
Chocolate syrup (optional) 



Combine cream cheese, peanut butter and confectioners sugar and mix well. 
Add milk. Blend in Cool Whip. Pour mixture into 3 graham cracker crusts. 
Sprinkle nuts on top, if desired. Freeze. Top with chocolate syrup before 
serving, if desired. 

Ellie Crowe 



Pumpkin Pie 






Yields 1 Pie 



% cup brown sugar 
V* cup white sugar 
2 eggs 

1 teaspoon cinnamon 
Vi teaspoon ginger 



Vi teaspoon salt 

Wi cups fresh pumpkin, 

mashed or pureed 
VA cups half-and-half 
1 unbaked pie crust 



Using electric mixer, mix sugar and eggs together in large bowl. Add 
cinnamon, ginger, and salt. Mix in fresh pumpkin. Mix in half-and-half. 
Pour into unbaked pie crust. Bake at 350 degrees for 1 hour. 

This family recipe has been passed down through at least four generations 

and has become a favorite tradition at Thanksgiving and Christmas. We 

sen>e it warm with butter on top. 

Linda Wallace 






340 Desserts 



Thank God for 35 years of 
MPPC memories: Dear, dear 
Eleanor Belk-honestly, I never 
saw her frown—and her 
meaningful explanation of our 
stained glass windows. Hugh 
McManaway, making rhymes 
and whistling perfect tunes to 
the hymns we sang. His 
directing traffic at Queens and 
Providence never bothered us, 
and we were always delighted 
when he walked down to our 
house for a visit. Our daughter 
Susan was married--red 
dresses, poinsettias, candles— by 
Randy Taylor to Doug 
Minnerly, now a Presbyterian 
minister in West Virginia: and 
they adopted a beautiful little 
orphan from Romania. I found 
my "niche " when we had a 
large peacemaking council in 
the '80s. David and I enjoyed 
Montreal meetings at which we 
learned so much about our 
world. It was special to go with 
Tyler Downing on a mission trip 
to New York, where we spent 
time at the United Nations and 
the youth helped feed people at 
the Bowery. Mission trips are 
so important, as is the 
International Minister program; 
David and I have enjoyed 
sen'ing on that committee. We 
love our church and especially 
getting to know so many of its 
wonderful members. 

Margaret Marrash 



Gran Gran's Strawberry Pie 



Yields 2 Pies 



3 pints fresh strawberries 

2 cups sugar 

6 tablespoons cornstarch 



2 unbaked pie shells 
1 pint whipping cream or 
Cool Whip 



Wash strawberries thoroughly and remove stems. Mash Vi of the berries. 
Combine sugar and cornstarch and stir into mashed berries. Let stand while 
you bake pie shells according to package directions. Place remaining whole 
berries in bottom of cooled pie shells. Cook the mashed berries, sugar and 
cornstarch over medium heat, stirring constantly until sauce is thickened 
and juice is translucent. Pour mixture into pie shells. Place in refrigerator 
for at least 2 hours. When ready to serve, spread whipped cream on top. 

We can 't wait until local strawberries come in May for Mother to make her 

pies. She seems to have a special touch. Mother is Eva Whitsett, a member 

of MPPC since 1955. 

Betty Whitsett Bridges 

Sugar-Free Strawberry Pie 

Yields 1 Pie 



1 box sugar-free vanilla pudding 

1 box sugar-free strawberry Jello 

2 cups water 

1 teaspoon lemon juice 



1 cup Cool Whip 

1 cup sliced fresh strawberries 

1 pre-cooked piecrust 



Combine first 3 ingredients and bring to boil, stirring constantly. Add 
lemon juice. Cool completely. Add sliced berries and Cool Whip. Pour 
mixture in baked piecrust. Place in refrigerator to set. When ready to serve, 
decorate with dollops of Cool Whip and whole berries. Peaches and other 
berries and bananas may be substituted with appropriate Jello. 

This pie is almost calorie-free. I have served it to non-diabetics 
as well as diabetics. 

Margaret Marrash 



Desserts 341 




Grandmother 

Hartness' 

Vinegar Pie 

Yields 2 Pies 

5 eggs 

2 cups sugar 

Vi cup butter, melted 

6 to 8 tablespoons vinegar 
2 pie crusts 

Using electric mixer, beat 
eggs well. Gradually beat in 
sugar. Add melted butter and 
vinegar. Pour into pie crusts. 
Bake at 350 degrees for 35 
minutes or until set. 

Gail Brinn Wilkins 



S & W's Fabulous Custard Pie 



Yields 1 Pie 



V/i cups sugar 
2 tablespoons butter 
'/2 teaspoon salt 
4 large eggs, beaten 



2 cups milk 

1 teaspoon vanilla 

1 unbaked pie crust 



In mixing bowl, combine sugar, butter and salt and beat with electric mixer 
until smooth. Add eggs and mix until well blended. Add milk and vanilla 
and beat until smooth. Pour mixture into piecrust. Flute crust high around 
edges. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees. 
Bake about 12 to 15 minutes more, until pie begins to set around edges and 
middle is still a little "jiggly". Cool and then refrigerate. 

Those who remember the S & W Cafeteria on Trade Street near the Square 

will always remember the gracious She rrill family and Tap Price, their 

good friend, who made this a wonderful family dining experience. You 'II 

remember the ole' time scale at the front, where as children, of course, we 

would hop on the scales to see our correct weight. Today, we wouldn 't 

dare hop on those scales! My, but I long for another S & W. 

Betty Dale Pre s sly Archer 

Fruit Cobbler 



4 ounces butter 

4 cups fresh berries, peaches or 

other fruit 
Vi cup juice or water 



1 cup sugar 

1 cup self-rising flour 

1 cup milk 



Melt butter in baking dish. Combine fresh fruit of choice and juice or water 
in saucepan and bring to boil. Mix together sugar, flour and milk and pour 
into hot, melted butter. DO NOT STIR. Add hot fruit and juice. DO NOT 
STIR. Bake at 350 degrees for 45 minutes to 1 hour. 

Virginia Davis 



342 Desserts 




Apple Crisp 

6 large apples (preferably 
Granny Smith) 

1 cup sugar 
} A cup flour 

2 teaspoons lemon juice 
Vi cup butter 

1 teaspoon cinnamon 
W teaspoon nutmeg 

Peel and chop apples. 
Sprinkle lemon juice over 
apples. Combine flour, 
sugar, cinnamon, nutmeg and 
butter and mix by hand or 
with food processor until 
mixture resembles coarse 
crumbs. Spread over 
chopped apples. Bake at 375 
degrees for 1 hour. 

A family favorite. 

Nancy Goolsby 



Mama Kate's Peach Crisp 



Sen'es Six to Eight 



3 A cup flour 
1 cup sugar 
Vi cup butter 



Fresh sliced peaches or sliced 

apples and raisins 
Ground cinnamon 



Sift flour and sugar together. Sprinkle over butter and mix with pastry 
blender until mixture resembles pea-sized lumps. Place fruit in l'/2-quart 
glass baking dish and cover with flour mixture. Dust generously with 
cinnamon. Bake at 350 degrees until bubbly and top is browned. 

Could be called "No Left-Over Peach Crisp. " 

DeeDee and Peter McKay 

Peach Cobbler 

Serves Eight 



3 or 4 cups fresh peaches, peeled 

and sliced 
V* cup sugar 
Vi cup butter or margarine 



1 cup sugar 

1 egg, beaten 

1 cup flour 

1 teaspoon almond flavoring 



Butter a round 2-quart baking dish. Sprinkle all over with l A cup sugar. 
Place peaches into dish and bake at 350 degrees for 30 minutes. Cream 
butter, 1 cup sugar, egg, flour and almond extract. Drop by spoonfuls over 
peaches. Bake for an additional 50 minutes. Serve warm with ice cream or 
whipped cream. 

Margaret Stukes 



Desserts 343 




Almond 
Squares 

3 eggs, beaten 

1 cup sugar 

1 cup flour 

Vi cup butter, melted 

Vi cup butter 

Vi cup sugar 

Vi cup sliced almonds 

1 tablespoon flour 

1 tablespoon milk 

Mix eggs, sugar, flour and 
butter. Press into 9x1 3-inch 
pan. Bake at 350 degrees for 
30 minutes. Meanwhile mix 
remaining butter, sugar, 
almonds, flour and milk and 
cook over low heat until 
thickened. Pour over pastry 
and broil until lightly 
browned. 

Anne McCoy 



Almond Crusted Bars 



Yields 30 Bars 



VA cups all-purpose flour 
IV2 cups sugar 

Vi cup unsalted butter, melted 
2 large eggs, slightly beaten 



V« teaspoon salt 

1 tablespoon almond extract 

1 cup sliced almonds 



Mix flour and sugar. Add melted butter. Add eggs, salt and almond 
extract. Spread mixture into lightly greased 9x1 2-inch pan. Sprinkle 
almonds over top and press into batter. Bake at 350 degrees for about 20 
minutes, until light browned. Do not over bake. Cool slightly and slice into 
bars. For thinner, crispier bars spread batter onto jellyroll pan and reduce 
baking time. 

Easy and yummy. 

Nancy Elberson 

Butterscotch Bars 









% cup butter 

2 cups light brown sugar, packed 
2 large eggs at room temperature 
2 cups all-purpose flour 



1 teaspoon baking powder 
l A teaspoon salt 
1 teaspoon vanilla 
1 cup chopped nuts 



Melt butter over low heat. Remove from heat; and stir in sugar and eggs. 
Mix together flour, baking powder and salt. Stir into butter and sugar 
mixture. Spread into a well-greased and floured 9x1 3-inch pan. Bake at 
325 degrees for 20 to 25 minutes if using glass baking dish. Bake at 350 
degrees for 20 to 25 minutes if using metal pan. Do not over bake. 

Lib Stroup 



344 Desserts 




Mother's 
Butterscotch Brownies 

Yields 25 to 30 Brownies 

% cup butter 2 cups all-purpose flour 

1 pound light or dark brown sugar 2 teaspoons baking powder 

2 eggs 1 teaspoon salt 

1 teaspoon vanilla 1 cup chopped pecans 

Melt butter and add brown sugar. Beat eggs and add to butter and sugar. 
Add vanilla. Sift together flour, baking powder and salt. Add to creamed 
mixture. Stir in chopped nuts. Bake in well-greased 9x1 3-inch pan at 350 
degrees for 25 to 30 minutes. Delicious! 

My mother, Mrs. H. W. McKay, wife of Dr. Hamilton W. McKay, 
was a charter member ofMPPC. 

Kat Belk 

Christmas Fruit Bars 

Yields 4 Dozen 

Vi cup butter, softened 1 cup unsifted all-purpose flour 

1 cup light brown sugar, firmly 2 cups coarsely chopped pecans 

packed 6 slices candied pineapple, 

2 eggs chopped 

1 teaspoon vanilla Vi pound red and green candied 

Pinch of salt cherries, chopped 

In large bowl, beat butter with sugar until fluffy, using electric mixer at high 
speed. Add eggs and beat until light. Add vanilla and salt. At low speed, 
add flour until well blended. Grease and flour 2 1 Ix7x2-inch pans. 
Sprinkle 1 cup nuts in each pan. Drop batter on nuts; spread evenly over 
nuts. Press candied pineapple and cherries into batter. Bake at 300 degrees 
for 30 to 40 minutes, or until golden. Remove to wire rack. Cut into 
squares while warm. 

Lib St roup 

Desserts 345 




Dessert 
Squares 

IV2 cups sugar 

1 cup margarine 
4 eggs 

2 cups flour 

1 teaspoon lemon juice 
1 can pie filling 
Confectioners sugar 

Cream sugar and margarine 
in large bowl until light and 
fluffy. Add eggs, one at a 
time and beat well. Add 
flour and lemon juice. Pour 
batter into greased 15x1 fl- 
inch pan. Drop spoonfuls of 
pie filling on top. Bake at 
325 degrees for 40 to 50 
minutes. When cool, sprinkle 
with confectioners sugar. 
Cut into squares to serve. 

Jetta Gill 



Coffee Bars 






1 cup golden raisins 
% cup strong coffee 
1 teaspoon cinnamon 
% cup shortening 

1 cup sugar 

2 eggs 

IV2 cups all-purpose flour 



Vi teaspoon baking soda 
Vi teaspoon baking powder 
V* teaspoon salt 
1 cup nuts (optional) 
Coffee Glaze: 

Strong coffee 

IV2 cups confectioners sugar 



Combine raisins, coffee and cinnamon. Let stand a few minutes. Cream 
shortening and sugar. Add eggs. Mix dry ingredients and add to creamed 
mixture. Stir in raisin mixture. Spread batter in greased 10x1 5-inch pan. 
Bake at 350 degrees about 25 minutes or more. While warm, spread with 
coffee glaze. Cut bars when cool. 

Coffee Glaze: Add enough strong coffee to P/2 cups confectioners sugar for 
spreading consistency. 

Someone gave this recipe to me when I lived in Maryland. Try them in the 
winter while sitting by the fire with hot coffee or tea. 

Margaret Marrash 

Grandma Edith's Toffee Bars 



1 cup butter 

1 cup brown sugar 

1 egg yolk 

1 teaspoon vanilla 



2 cups flour 

1 pound Hershey milk 

chocolate bar 
Chopped nuts 



Cream butter and sugar. Add egg yolk and beat again. Add vanilla and 
flour. Pat into greased cookie sheet. Bake at 350 degrees for 15 to 20 
minutes. Melt Hershey bar in double boiler over boiling water. Spread 
melted chocolate over baked dough. Sprinkle with chopped nuts. Cut into 
small squares while still warm. 

Carol Robertson 



346 Desserts 




Crispy Peanut Butter Treats 

Yields 3 Dozen 

12 ounces semi-sweet chocolate 10 ounces peanut butter chips 

chips 3 tablespoons water 

% cup peanut butter Vi teaspoon vanilla 

7 cups Rice Krispies 1 cup confectioners sugar 
Va cup butter or margarine 

In large microwave-safe bowl, heat chocolate chips and peanut butter, 
uncovered, on high for 1 minute. Stir. Microwave 30 to 45 seconds longer 
or until chips are melted; stir until smooth. Stir in cereal until evenly 
coated. Pat half of mixture into a greased 9x 13-inch pan. In microwave- 
safe bowl, heat peanut butter chips and butter on high for 1 minute. Stir. 
Microwave 10 to 20 seconds longer or until chips are melted. Stir until 
smooth. Stir in water, vanilla and confectioners sugar. Carefully spread 
over cereal layer. Press remaining cereal mixture over peanut butter layer. 
Cover and chill for at least one hour. Cut into squares. 

This recipe was first served at the home rented for the Singles Group 

at Montreat in 1999. It was a huge hit. We put the pan out at 10 p.m. 

and it was emptied by morning. They have been requested 

multiple times since that trip. 

Tammy Pereboom 



Desserts 347 




Grandmother Menold's 
Chocolate Crunchies 



Vz cup butter 

2 cups brown sugar 

3 eggs 

2 cups flour 

1 teaspoon baking powder 



Vi teaspoon salt 

1 tablespoon vanilla 

12 ounces semi-sweet chocolate 

chips 
Vi cup chopped walnuts (optional) 



Cream together butter and brown sugar. Add eggs and vanilla and mix 
well. Add flour, baking powder and salt. Stir in chocolate chips and nuts if 
desired. Mix together thoroughly. Using Crisco (not butter or margarine), 
grease and flour a 9x9x2-inch pan. (This step may be omitted if using a 
non-stick pan). Pour batter into pan. Bake at 350 degrees for 40 minutes or 
until light brown on top. Cool 30 minutes; cut in pan while warm. Cool 
completely before removing from pan. 

These have been thoroughly enjoyed by the International Minister 
committee and the 2000 PNC. 

Wes Kenney 



Hillbilly Bars 



1 cup water 

1 cup raisins 

1 cup sugar 

Vi cup margarine 

1 teaspoon cinnamon 

1 teaspoon allspice 

Vi teaspoon salt 



1 teaspoon baking soda 

2 cups all-purpose flour 
Topping: 

% cup brown sugar 
Va cup butter 
Vi cup coconut 



Combine water, raisins, sugar, margarine, cinnamon, allspice and salt in 
saucepan. Bring to boil. Boil 1 minute. Remove from heat. Add flour and 
baking soda. Pour batter into greased pan. Bake at 350 degrees for 15 
minutes. Combine topping ingredients in saucepan. Cook until butter is 
melted and mixture is smooth. Spread topping on hot cake. Put under 
broiler until bubbly and brown. Let cool completely. Cut into bars or 
squares. 

Porter Hayes, Staff 



348 Desserts 




Habitat Brownies 

Yields 24 Brownies 

4 (1-oz) squares semi-sweet 14 teaspoon salt 
chocolate Vi teaspoon almond extract 

5 tablespoons butter, divided Vi cup chopped almonds 
3 ounces cream cheese, softened Almond Icing: 

1 cup granulated sugar, divided Vi cup semi-sweet chocolate chips 

3 eggs, divided 2 tablespoons butter 

1 : cup plus 1 tablespoon all- 3 tablespoons milk 

purpose flour Vi teaspoon almond extract 

IVi teaspoons vanilla, divided 1 cup confectioners sugar 
VA teaspoons baking powder 

Melt chocolate and 3 tablespoons butter in saucepan over low heat. Set 
aside. Mix cream cheese with remaining 2 tablespoons butter in small 
bowl. Slowly add Vi cup granulated sugar, blending well. Add 1 egg, 1 
tablespoon flour, and Vi teaspoon vanilla. Set aside. Beat remaining 2 eggs 
and remaining % cup granulated sugar in large bowl until light. Add 
baking powder, salt and remaining V2 cup flour. Blend in chocolate 
mixture, remaining 1 teaspoon vanilla and almond extract. Stir in almonds. 
Spread half of chocolate mixture in greased 8-inch pan. Cover with cream 
cheese mixture. Spoon remaining chocolate mixture over top. Swirl with 
knife to create marbled effect. Bake at 350 degrees for 30 to 35 minutes. 
Cool brownies 5 minutes. Spread icing over top. Cut into little pieces. 

Almond Icing: Combine chocolate chips, butter, milk and almond extract in 
small heavy saucepan. Add confectioners sugar. Beat until glossy and easy 
to spread. Spread icing over top of brownies. 

For several years, under the direction ofSaxby Chaplin, many MPPC 

families have participated in the Family Habitat House. 

I make these brownies for the kick-off dinner and 

I always take home an empty pan. 

Jane Todd 



Desserts 349 



/ learned the literal meaning of 
the phrase "within the bell toll" 
24 years ago as I walked along 
the walls of York, England. 
Historically, the cathedral was 
built in the center of the village, 
and stone walls encircling the 
town protected those who lived 
within the bell toll. In October 
1982, my husband Bill, 
daughter Katherine, (son 
Thomas on the way) and I came 
to live within the bell toll of 
Myers Park Presbyterian 
Church when we moved into our 
home at 1621 Beverly Drive. 
Although we are loyal Myers 
Park Methodists, Myers Park 
Presbyterian Church has played 
a meaningful role in our lives. 
We have experienced the joy of 
hearing concerts of bells from 
our back porch on late Saturday 
afternoons, the call to worship 
for 19 years and the Good News 
each Christmas Eve as the bells 
tolled carols. We 've also 
picnicked on the church 's stone 
steps, practiced baseball throws 
on its wide lawn and watched 
brides and grooms. I once 
retrieved our dog Nick as he 
teetered on the church 's 
threshold, prepared to join a 
wedding procession. Just like 
the villagers of York, 1 feel the 
protection and spiritual strength 
of this church and am thankful 
for my place and years within 
its bell toll. 

Susan Porter 



Lemon Bars 



Yields 32 Bars 



1 cup butter 

Vz cup confectioners sugar 

2 cups flour 

4 tablespoons lemon juice 
4 tablespoons lemon rind 

(from 2 lemons) 
4 tablespoons flour 



1 teaspoon baking powder 

1 teaspoon salt 

4 eggs, beaten well 

2 cups sugar 
Confectioners sugar to sprinkle 

on top 






Mix first 3 ingredients together as you would for a pie crust. Spread evenly 
on bottom of ungreased llx 13-inch cookie sheet with sides. Bake at 350 
degrees for 12 to 15 minutes until slightly brown. Cool. Beat eggs and mix 
with remaining ingredients. Pour over cooked pastry. Bake at 325 degrees 
for 30 minutes, or until mixture is set or firm when you shake the pan. 
Sprinkle with confectioners sugar. Cool. Cut in oblong "finger" shapes. 

Can be prepared a day ahead and stored in the refrigerator. Great for 

teenage parties or college students, as well as adult parties 

or covered dish dinners. 

Bee Hubbard 

Lete's Cheese Brownies 



Vi cup butter 

1 box Duncan 1 lines #2 yellow 

cake mix 
1 pound 4X confectioners sugar 



8 ounces Philadelphia cream 

cheese, softened 
3 eggs 






With your hand, crumble butter and yellow cake mix together. Put mixture 
into greased 9x1 3-inch pan. Using mixer, blend confectioners sugar and 
cream cheese. Add eggs one at a time, beating well after each addition. 
Spread mixture on top of butter mixture. Bake at 350 degrees for 30 
minutes. 

Nancx Rankin 



350 Desserts 




ooey-gooey 
Bars 

Yields 30 Bars 

1 package Duncan Hines 

butter cake mix 
Vi cup butter 

1 egg, slightly beaten 

8 ounces cream cheese, 
softened 

2 eggs 

Vi pound confectioners sugar 
1 teaspoon vanilla 

Combine first 3 ingredients 
and mix well. Press into 
greased 9x1 3-inch pan. Beat 
together cream cheese, eggs, 
confectioners sugar and 
vanilla. Pour mixture over 
first layer. Bake at 325 
degrees for 40 minutes or 
until lightly golden. Cool 
and cut into bars. 

Very easy and delicious. 

Missy Plyler 



Pumpkin Tassies 



Yields 36 Tarts 



Vi cup butter, softened 

3 ounces cream cheese, softened 

1 cup all-purpose flour 

Va cup packed brown sugar 

'/» teaspoon salt 

'/» teaspoon cinnamon 

Vs teaspoon nutmeg 



% teaspoon allspice 

2 eggs, well beaten 

% cup canned pumpkin 

X A teaspoon rum extract 

Vi cup frozen whipped topping, 

thawed 
Coarsely chopped pecans 



Blend butter and cream cheese. Stir in flour. Cover and chill for 1 hour. 
On lightly floured surface, roll dough to 1 /ie -inch thickness. Cut into 2V4 to 
2%-inch rounds with cookie cutter. Pat rounds into 1%-inch muffin tins. 
Bake at 400 degrees for 10 minutes until golden brown. Cool in pans. 
Filling: In saucepan, combine brown sugar, salt, cinnamon, nutmeg and 
allspice. Stir in eggs, pumpkin and rum extract. Cook and stir over low 
heat for 2 to 3 minutes until thickened. Remove from heat, cover and chill 
thoroughly. Fold in whipped topping. Pipe or spoon filling into tart shells. 
Top with pecans. Freezes well. 

Nancy Elberson 

Scottish Shortbread 



Yields 25 Squares 



1 cup butter 

Vi cup confectioners sugar 



2'/2 cups all-purpose flour 
Pinch of salt 



Using electric mixer or food processor, mix all ingredients together. Press 
dough into ungreased 9x9-inch pan. Bake at 325 degrees for 35 minutes, 
until light golden brown. Cut into squares while warm. 

Very easy, but very good. When the Scottish students came to Charlotte and 
stayed with MPPC members, this is what our student, Anna, brought us. 

Ann Edgerton 
Desserts 351 




Superb Chocolate Cake Brownies 



2 cups all-purpose flour 

2 cups sugar 

3 tablespoons cocoa 
1 cup margarine 

1 cup water 

Vi cup buttermilk 

2 eggs 

1 teaspoon vanilla 

1 teaspoon baking soda 



Frosting: 
Vi cup butter 
3 tablespoons cocoa 
6 tablespoons milk 
1 box 10X confectioners sugar 
1 teaspoon vanilla 
1 cup chopped nuts (optional) 



Mix together flour, sugar and cocoa. Combine margarine, water and 
buttermilk and bring to boil. Add flour mixture. In a separate bowl, use 
hand mixer and beat eggs, vanilla and baking soda. Combine both 
mixtures. Pour batter into greased llxl 7-inch jellyroll pan. Bake at 400 
degrees for 20 to 25 minutes. Cover with frosting. 

Frosting: Melt butter in saucepan. Stir in cocoa and then milk and and 
bring to boil, stirring frequently. Add confectioners sugar, vanilla and nuts, 
if desired. 

I begin making the frosting immediately after taking the brownies out of the 

oven. I frost them and then let them cool overnight before cutting into small 

squares the next morning. Do not cover them too tightly before cutting; 

I lay a loose piece of foil over them. 

Trudy Mills 



352 Desserts 




Oh, how the songs of the Billy 
Graham Children 's Choir have 
stayed in my heart: "This Little 
Light of Mine, " "Jesus Put the 
Song in My Heart, " "God Has a 
Plan for My Life-Ta Da! " 

Anita Zeigler 



After the Dance Cookies 



Yields 2 or 3 Dozen 



2 cups pecan or walnut pieces 
1 cup brown sugar 



1 unbeaten egg white 



Mix all ingredients together. Cover cookie sheet with aluminum foil. Drop 
mixture by teaspoonfuls onto aluminum foil. Put cookies in oven preheated 
to 400 degrees. Turn oven off when you put cookies in. Leave cookies in 
oven at least 3 or 4 hours, or overnight. Do not peek! Peel cookies off foil 
and store in cookie tin. 

In the "olden days " young ladies made these cookies before they went to a 
dance. When they returned home, the cookies were ready. 



Jeanne Hill 



Bigmama's Oatmeal Cookies 



Yields 2 Dozen 



Vi cup plus 6 tablespoons butter 

1 cup sugar, sifted 

2 eggs, sprinkled with salt 
2 cups all-purpose flour 

1 teaspoon baking soda 



2 cups oatmeal 
1 cup raisins 
Chopped pecans, to taste 
Cinnamon to sprinkle 



Cream butter and sugar together. Slightly mix 2 eggs in separate bowl and 
sprinkle with salt. Add to butter mixture. Sift together flour and baking 
soda and add to butter mixture. Add oatmeal. Dough will be very thick and 
will need to be mixed by hand. Stir in raisins, pecans and cinnamon to 
taste. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 
degrees for about 9 minutes. 

This is a recipe handed down to each granddaughter from my father's 
mother - "Big mama " - Louise Dickson. 

Amy House 



Desserts 353 




Bushel Basket Cookies 



Yields 6 Dozen 2-Inch Cookies 



2 cups shortening 
IV2 cups brown sugar 
IV2 cups granulated sugar 

2 teaspoons vanilla 

3 eggs 

3V2 cups all-purpose flour 



1 teaspoon soda 

2 teaspoons baking powder 

1 teaspoon salt 

3 cups old fashioned oatmeal 

2 cups crushed Corn Flakes 
1 cup chopped nuts 



Mix all ingredients together thoroughly. Drop by teaspoonfuls onto greased 
cookie sheet. Bake at 350 degrees for 10 minutes. Cool on brown paper. 
Notes: Shortening may be all margarine or half butter and half margarine; 
another crushed cereal may be used; raisins may be substituted for some of 
the nuts. 

Theresa Snowdon 

Chocolate Mint Cookies 

Yields 2 Dozen 



2 egg whites 

V* teaspoon salt 

l A teaspoon cream of tartar 

% cup superfine sugar 



Vi teaspoon vanilla 

2 drops green food coloring 

Vi cup chopped nuts 

6 ounces mint chocolate chips 



Beat together egg whites, salt and cream of tartar until soft peaks are 
formed. Gradually add sugar and beat until very stiff and glossy. Add 
vanilla and food coloring. Fold in chopped nuts and chocolate chips. Drop 
by teaspoonfuls onto waxed paper on cookie sheet. Place in oven preheated 
to 350 degrees. Turn oven off immediately and leave in oven overnight. 
DO NOT OPEN OVEN. If unable to find mint chocolate chips, use 2 to 3 
drops peppermint flavoring. 



Bakes while you sleep! 



Jeanne Harrison MacDonald 



354 Desserts 




After going through a difficult 
time in my life, I felt welcomed 
by the Stephen Ministry, Ray 
Scott and other wonderful 
people. I became a member of 
MPPC, was married here and 
had my girls baptized here. I 
now teach Sunday school and 
love to see the children smile. 
My 18-month-old Emily laughs 
and skips to Sunday school, and 
my 10-year-old Amanda tells me 
she loves her church. I'll never 
forget how Amanda got up on 
the stage in Providence Hall 
and sang Christmas songs for 
the people at Room in the Inn 
after we had helped with dinner. 
Although we now live in 
Waxhaw, we still drive to 
Charlotte to go to MPPC, and 
we look forward to many more 
years here! 

Carol Robertson 



Daddy Bunny's Cookies 



Yields 2 Dozen 



Vi cup sugar 

Vi cup brown sugar 

Vi cup margarine, softened 

Vi cup vegetable oil 

Vi teaspoon vanilla 

Vi teaspoon cream of tartar 

2 cups Rice Krispies 



1% cups flour 

legg 

Vi teaspoon baking soda 

Vi cup regular oatmeal 

Vi cup chopped pecans 

Vi teaspoon salt 



With electric beater, combine sugar, margarine, oil, egg and vanilla. In 
separate bowl, combine flour, salt, baking soda and cream of tartar. Blend 
flour mixture and butter mixture together with electric beater on low speed. 
When well mixed, add cereal, oatmeal and nuts and fold in with a spoon. 
Drop by teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 
12 to 15 minutes. 

This is my grandfather, Henry Newson 's recipe. 
These cookies are low in cholesterol. 

Beth Neale 

Grandmother Frances' Ginger Snaps 

Yields 14 Dozen 



lVi cups shortening 
2 cups sugar 
2 eggs 

Vi cup molasses 
4 cups flour 



2 teaspoons baking soda 
2 teaspoons cinnamon 
2 teaspoons cloves 
2 teaspoons ginger 



Combine shortening, sugar, eggs and molasses and mix well. Add 
remaining ingredients. Roll dough into balls; roll balls in sugar. Place balls 
on greased cookie sheet. Bake at 375 degrees for 15 minutes for crispy 
cookies. Bake for 8 to 10 minutes for chewy cookies. 

Carol Robertson 
Desserts 355 




Diagonal Jam Cookies 



Yields 3 Dozen 



Vi cup margarine 
Va cup sugar 
1 teaspoon vanilla 
'/» teaspoon salt 



VA cups flour 

Vi cup raspberry jam 

% cup confectioners sugar 

4 tablespoons fresh lemon juice 



Cream together margarine, sugar, vanilla and salt. Add flour, several 
spoonfuls at a time, and mix well. Divide dough into thirds. Roll each third 
on a lightly floured board into a "log" about 9 inches long. Place "logs" on 
a nonstick baking sheet, spaced well apart. Make a '/2-inch depression down 
the middle of each "log" and fill with jam, being careful to not overfill. 
Bake at 350 degrees for 12 to 15 minutes or until lightly browned on edges. 
Cool on baking sheet and when cool, drizzle with mixture of confectioners 
sugar and lemon juice. After glaze has set, cut into diagonals % inch wide. 



A great Christmas cookie. 

Fruit Cake Cookies 



Laura Greer 



Yields 4 to 5 Dozen 



1 cup margarine, softened 
Wi cups light brown sugar, 

firmly packed 
3 cups flour 
3 eggs 

1 teaspoon soda 

2 teaspoons cinnamon 
Vi teaspoon salt 



¥i teaspoon ground cloves 

Vi teaspoon allspice 

Vi cup buttermilk 

6 cups chopped pecans 

1 pound candied cherries 

1 pound candied pineapple 

1 pound dried dates 



Cream butter and sugar. Add milk and eggs. Sift dry ingredients together 
and mix with batter. Combine with cut-up fruit and nuts. Drop by 
teaspoonfuls onto greased cookie sheet. Bake at 325 degrees for 15 to 20 
minutes 

Louise Morris 



356 Desserts 




Mom's 

Chocolate 

Fudgies 

Yields 4 Dozen 

12 ounces chocolate chips 

1 can condensed milk 

1 tablespoon butter 

1 cup sifted flour 

1 teaspoon vanilla 

1 cup chopped nuts (optional) 

Melt chocolate with milk in a 
double boiler. Turn down 
heat and add butter. Remove 
from heat, mix, and then cool 
completely. Add flour, nuts, 
and vanilla and stir well. 
Drop small scoops on a 
greased cookie sheet (I use a 
mini ice cream scoop). Bake 
at 325 degrees for 5 minutes. 
Remove from pan and cool 
on wire rack or waxed paper. 
They will be very soft at first. 

A family favorite. 
Margaret Akers Hardage 



Gee's Chocolate Crispy Cookies 



Yields 3</2 Dozen 



VA cups unsifted flour 
'/': teaspoon baking soda 
Vi teaspoon salt 
Vi cup butter, softened 
1 cup sugar 



legg 

1 teaspoon vanilla 

2 cups Rice Krispies 

6 ounces chocolate chips 



Sift together flour, baking soda and salt. In another bowl, beat together 
butter and sugar until smooth. Beat in egg and vanilla. Add flour mixture 
to butter mixture. Stir in cereal and chocolate chips. Drop by teaspoonfuls 
onto greased cookie sheets. Bake at 350 degrees for 12 minutes or until 
lightly browned. 

My children 's favorite cookie from Gee - their grandmother! 

Anita Zeigler 

Lace Cookies 



1 cup butter, softened 

3 cups light brown sugar 

2 cups old fashioned quick 

oatmeal 



1 large egg 

1 cup chopped pecans 

1 teaspoon vanilla 



Cream butter and sugar. Add egg, oatmeal, pecans and vanilla. Line cookie 
sheet with aluminum foil. Drop dough by Vz teaspoonfuls onto cookie 
sheet. Do not put cookies too close together. Bake at 350 degrees for 10 
minutes. Watch carefully. Remove cookies from cookie sheet after 1 
minute. 

It's hard to tell how many cookies you get per cookie sheet as some might 
crumble or break when removing them. 

Jocelxn Rose 



Desserts 357 




Granny Phaul Cookies 



3'/2 cups sifted cake flour 
1 teaspoon baking soda 
Va teaspoon salt 
1 tablespoon cinnamon 
1 cup butter 



1 cup brown sugar 

1 cup granulated sugar 

2 eggs 

1 cup chopped nuts 



Sift together flour, baking soda, salt and cinnamon. Cream butter until light 
and soft. Add sugar gradually. Beat in eggs, one at a time. Add nuts and 
flour mixture. Mix well. Dough will be stiff, but sticky. Divide dough into 
half or thirds, depending on whether you want small or large cookies. Roll 
each portion in wax paper to make a log with a diameter the size of a 
quarter or half-dollar. Refrigerate logs for 12 hours or longer. Slice and 
place on greased cookie sheet. Bake at 350 degrees until lightly browned. 



Anne Wright 






Mom's Chocolate Chip Cookies 



Yields About 5 Dozen 



1 cup margarine 
1 cup sugar 

1 cup brown sugar 

2 eggs 

2 cups all-purpose flour 
1 teaspoon baking soda 



Vi teaspoon salt 

Vi teaspoon baking powder 

2 cups oatmeal 

1 teaspoon vanilla 

6 to 12 ounces chocolate chips 



Cream shortening and sugar. Add eggs, beating well. Combine flour, soda, 
salt and baking powder. Add to creamed mixture. Add vanilla, oatmeal 
and chocolate chips. Drop by rounded teaspoonfuls onto greased cookie 
sheet. Bake at 350 degrees for 10 to 15 minutes. 

Judy Ranson 



358 Desserts 




Mama Annie's 
Crescents 

Yields 3 to 4 Dozen 

% cup margarine 
4 tablespoons confectioners 
sugar 

1 teaspoon water 

2 teaspoons vanilla 

2 cups all-purpose flour 

Cream butter and powdered 
sugar. Add water and vanilla 
and blend well. Stir in flour. 
Shape dough into crescent 
shapes. Place on ungreased 
cookie sheet and bake at 325 
degrees for 45 minutes. 
While cookies are still warm, 
roll in confectioners sugar. 

My grandmother was a 

wonderful cook and this is 

one of my favorite recipes of 

hers. 

Ann Edgerton 



Mom's Christmas Cookies 



Yields 20 cookies 



3 A cup butter 

Vi cup firmly packed brown sugar 

1 tablespoon sugar 

1 unbeaten egg yolk 

1 teaspoon vanilla 

2 cups flour 



Frosting: 

V* cup butter or margarine 

2 cups confectioners sugar 
1 teaspoon vanilla 

3 to 4 tablespoons milk 



Cream together butter, brown sugar and sugar. Add egg yolk and vanilla, 
and beat well. Blend in 2 cups flour. Chill for easy handling. Shape dough 
into balls, place on greased cookie sheet and flatten; or roll out and cut with 
cookie cutters. Bake at 350 degrees for 7 to 9 minutes, until golden brown. 
Cool on wire racks and then frost. 

Frosting: Cream softened butter or margarine with confectioners sugar and 
vanilla. Add 3 to 4 tablespoons milk to make spreading consistency. Tint 
with food coloring and frost cookies. 

Betsy Deupree 

Rosemary Lemon Cookies 



1 cup flour 
Vi cup butter 
Vi cup sugar 
1 egg yolk, beaten 
Vi teaspoon vanilla 



2 tablespoons fresh rosemary, 

minced 
2 teaspoons lemon zest 
10X confectioners sugar 



Combine flour and butter to form coarse meal. Add remaining ingredients 
except the confectioners sugar. Mix well. Roll dough to '/s-inch thickness 
between wax paper. Cut with 2-inch cookie cutters, place on ungreased 
cookie sheets, and sprinkle with confectioners sugar. Bake at 350 degrees 
for 10 minutes. 

Margaret Akers Hardage 



Desserts 359 




MPPC Through the Week School 
Christmas Cut-Outs 



Yields 2 to 3 Dozen 



Vi cup margarine 
1 cup sugar 
legg 



2Vi cups flour 

2 teaspoons baking powder 

Vz teaspoon salt 



Beat margarine, sugar and egg until creamy. Sift together flour, baking 
powder and salt and gradually add to creamed mixture. Roll out on floured 
board and cut into shapes. Place on greased cookie sheet. Bake at 350 
degrees for 10 to 12 minutes. Allow youngsters to decorate and ice with 
seasonal sprinkles. 

This is Helga Rundquist's recipe for keeping children happy and busy in the 

afternoon session. I have great memories of my son and older daughter 

beaming with pride as they showed off their finished cookies! 

Kathy Howe 



Potato Chip Cookies 



Yields 40 Cookies 



1 cup butter or margarine, softened 
1 cup sifted confectioners sugar 
1 egg yolk 
1 teaspoon vanilla 



IVi cups flour 

% cup crushed fresh potato chips 
Vi cup finely chopped pecans 
Confectioners sugar 



Combine butter and 1 cup confectioners sugar in large mixing bowl; beat on 
medium speed for 3 minutes. Add egg yolk and vanilla. Mix well. 
Gradually beat in flour. Stir in chips and pecans. Drop by rounded 
teaspoonfuls onto greased cookie sheets. Bake at 350 degrees for 10 
minutes. Transfer to wire rack. While cookies are still warm, dust with 
confectioners sugar. 

These are great. People never guess that they have potato chips in them. 

Audrey Dougherty 



360 Desserts 




RlTZ DELIGHTS 

Yields 3 to 4 Dozen 

Box of Ritz crackers 
Peanut butter 
White chocolate bark 

(not cooking chocolate) 
Colored sugar 
Plain M & M's 



Spread peanut butter between 
two crackers. Dip in melted 
chocolate. Sprinkle with 
colored sugar and put plain 
M & M's on top for 
decoration. 

Deirdre Barbee, staff 



Peanut Butter Cookies with 
Reese's Cups in the Middle 



Yields 3 to 4 Dozen 



Vi cup unsalted butter 

Vi cup creamy peanut butter 

Vi cup sugar 

Vi cup firmly packed brown sugar 

legg 

Vi teaspoon vanilla 



VA cups all-purpose flour 
3 A teaspoon baking soda 
Vi teaspoon salt 

48 miniature peanut butter cup 
candies, unwrapped 



Cream butter and peanut butter. Slowly add sugar, beating until light and 
fluffy. Add egg and vanilla, beating well. Add dry ingredients and mix 
lightly. Chill dough 1 hour. Shape dough into 1-inch balls. Place balls in 
lightly greased 1%-inch muffin pans and shape into a shell. Bake at 350 
degrees for 12 minutes (dough will rise during baking). Remove from oven 
and immediately press a peanut butter candy into center of each cookie. 
Cool before removing from pan. 

Coco Killian 

Six-in-One Cookies 



1 cup shortening 

1 cup light brown sugar 

2 eggs 

1 teaspoon vanilla 

1 teaspoon salt 

1 teaspoon baking soda 

Wi cups all-purpose flour 



3 cups oatmeal 

1 cup semi-sweet chocolate chips 

1 cup raisins 

Wi cups shredded coconut 

1 cup chopped dates 

Vi cup chopped pecans 



In large mixing bowl, beat together shortening and brown sugar until light 
and fluffy. Add eggs and vanilla, beating well. Add salt, soda and flour. 
Stir in oatmeal, chocolate chips, raisins, coconut, dates and pecans. Drop 
by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 12 to 
14 minutes. Cool and store in an airtight container. 

Linda Campbell-Feingold 

Desserts 361 




Sand Tarts 

Yields 6 Dozen Balls 

1 cup butter 
l A cup sugar 

2 cups finely chopped pecans 
2 cups all-purpose flour, 

sifted 
4X confectioners sugar 

Cream butter until soft. Add 
sugar, pecans and flour. Mix 
well. Shape dough into 
marble-size balls or 
crescents. Place on 
ungreased cookie sheet and 
bake at 300 degrees for 45 
minutes. While cookies are 
hot, roll in confectioners 
sugar. Dust again with sugar 
when cooled. 

Kim Harrison 



Roll and Cut Sugar cookies 



Yields 3 to 4 Dozen 



1 cup margarine 
V-h cups sugar 

2 teaspoons vanilla 

3 eggs 

4V2 cups flour 

1 teaspoon baking soda 

Vi teaspoon salt 



Frosting: 
2 egg whites 

2 cups confectioners sugar 
Slight dash of salt 



Cream margarine and sugar. Add eggs and vanilla. Beat well. Add flour, 
baking soda and salt. Dough will be stiff. Chill before rolling and cutting. 
Use heavy rolling pin, preferably wood. Also use cloth sleeve for rolling 
pin and a pastry cloth. These may be purchased where cooking supplies are 
sold (department stores, Williams-Sonoma). Generously flour pastry cloth 
and sleeve. Roll dough evenly on cloth. Lightly sprinkle flour over rolled 
dough before cutting. Cut shapes and place on ungreased cookie sheet. 
Bake at 375 degrees for about 6 minutes. Do not over-bake. 

Frosting: Add sugar gradually to unbeaten egg whites. Beat until smooth. 
Add color as desired. This frosting hardens when it dries. 

My mother made these cookies every Christmas and frosted them using 

watercolor brushes. I have made these cookies for my family, but we use a 

variety of cutters for all the holidays. 

Beverly Darlington 



362 Desserts 




Ross Cookies 

Yields 80 to 100 Cookies 

IV2 cups butter 

1 pound dark brown sugar 

1 cup sugar 
4 eggs 

4V2 cups flour 

2 cups chopped pecans 
2 1 : cups raisins 

7 ounces coconut 
2 teaspoons vanilla 

Cream butter and sugars. 
Add remaining ingredients. 
Lay out sheets of waxed 
paper and form dough into 
long logs. Roll up logs in 
waxed paper and refrigerate. 
Slice logs and place on 
ungreased cookie sheet. 
Bake at 350 degrees for 10 to 
12 minutes until light brown. 

Becky Johnson 



Thumbprint Cookies 



1 cup butter or margarine 
2 A cup sugar 

2 egg yolks 

Vi teaspoon vanilla 

2V4 cups all-purpose flour 

Vi teaspoon salt 



Chocolate Frosting: 
1 cup sugar 
W cup cocoa 
Vi cup milk 

V* cup butter or margarine 
Vz teaspoon vanilla 



Cream butter; add sugar gradually and beat well. Add egg yolks, one at a 
time, and beat well. Stir in vanilla. Combine flour and salt; add to creamed 
mixture. Chill dough in refrigerator. Roll dough into 1 -inch balls. Place 
balls 2 inches apart on ungreased cookie sheet. Press thumb into each 
cookie, leaving an indentation. Bake at 300 degrees for 20 minutes. Fill 
dents with frosting. 

Chocolate Frosting: Combine sugar, cocoa and milk in heavy saucepan; 
bring to boil. Boil Wi to 2 minutes, stirring constantly. Remove from heat. 
Stir in butter and vanilla. Beat until frosting is spreading consistency. 

Sue Zielinski 

Yum Yums 

Yields 3 Dozen 



2 tablespoons hot water 
1 cup chopped dates 
1 cup coconut 
1 cup chopped nuts 
Dash of salt 



1 cup butter 
IV2 cups sugar 

2 eggs 

2Vi cups flour 
1 teaspoon baking soda 

Cream together butter and sugar. Beat in eggs one at a time. Add flour. 
Dissolve baking soda in 2 tablespoons hot water and add dates, coconut, 
nuts and salt. Stir and add date mixture to butter mixture. Drop by 
teaspoonfuls onto greased cookie sheet. Bake at 350 degrees for 10 
minutes, or until done. 

These cookies were made by a grandmother for her grandchildren. They 
named them "Yum Yums" because they were yummy and never lasted long. 

Doris Hurr 
Desserts 363 




Beezy's Butter Mints 

Yields About l'/i Pounds Pulled Mints 



3 cups sugar 
X A cup butter 
VA cups boiling water (measured) 



10 drops of oil of peppermint 

(from drugstore) 
Several drops of food coloring 

(optional) 



Place sugar and butter in heavy 4-quart pot and attach candy thermometer to 
inside. Pour boiling water over contents of pot, being sure to wet all of 
sugar. Do not stir. Cook contents until approximately 260 degrees. 

Pour onto greased marble. Add 10 drops of peppermint and food coloring, 
if you wish. As candy cools, fold around edges until the mixture becomes a 
small shape and cool enough to pick up without burning hands. Pick up 
candy mixture; pull and fold about 10 minutes. At first, hot candy will be 
glossy. As candy becomes ready to cut, it will get dull-looking, cool and 
difficult to pull. 

Divide candy into 4 pieces. Twist each piece of candy rope fashion and cut 
into small pieces. Let pieces dry about an hour before putting them in a 
waxed paper-lined can. Allow candy to cream overnight. Candy will keep 
for several weeks but must be kept in tight tin containers or closed jars. 

You may cook candy over if it fails. Add 1 cup of boiling water to candy 
failure and use the same cooking instructions for temperature and handling. 
Add 4 drops of peppermint flavor and repeat procedure for pulling and 
cutting. 

This recipe was printed on the front page of Carolina Living/Food in the 

December 5, 1984 Charlotte Observer . It had a color picture ofBeezy 

Somerville with some of her recipes and a long article by Helen Moore, 

who said, "Somerville is an expert pulled-mint maker. " 

Dot Dark 



364 Desserts 




Hard Candy 
Treats 

2 cups sugar 

% cup white Karo syrup 

1 cup water 

Vi teaspoon oil flavoring of 

your choice 
Food coloring of your choice 
Confectioners sugar 

Combine first 3 ingredients in 
a saucepan and attach a 
candy thermometer. Heat to 
300 degrees, and add 
flavoring and food coloring. 
Pour onto buttered cookie 
sheet. When cool, cut or 
break pieces off beginning at 
the edges. Shake the pieces 
in a plastic bag with 
confectioners sugar. 

A fun activity to do with 
children. 

Sandy DuPuy 



Grannie's Fudge 



1 jar marshmallow cream 
IV2 cups sugar 
2 A cup evaporated milk 
V* cup butter or margarine 
Vt, teaspoon salt 



12 ounces semi-sweet chocolate 

chips 
Vi cup chopped nuts 
1 teaspoon vanilla 



Bring marshmallow cream, sugar, milk, butter and salt to a full boil, stirring 
constantly. Boil 5 minutes over medium heat. Remove from heat. Add 
chocolate chips and stir until mixture is smooth. Stir in vanilla and nuts. 
Pour into foil-lined 8-inch square pan. Refrigerate 2 hours, then cut into 
small pieces. 

My grandmother was known for her fudge, which she delivered with love to 
friends and family every Christmas. It's hard to eat just one piece! 

Debbie Smith 

Mom's Terrific Toffee 



Saltine crackers 
1 cup sugar 



1 cup butter, no substitute 
12 ounces chocolate chips 



Line small jellyroll pan with aluminum foil (most important step). Cover 
aluminum foil with a layer of saltine crackers. Bring sugar and butter to 
boil and boil exactly 3 minutes, stirring constantly. Pour mixture over 
crackers, spreading out into even layer. Bake at 350 degrees for 10 to 12 
minutes. Sprinkle chocolate chips over baked toffee and spread chocolate 
as it melts. Refrigerate at least 1 hour. Break into pieces. Store in tin in 
refrigerator. 

Claire Buie 



Desserts 365 




Two-Minute 
Fudge 

1 box confectioners sugar 

V* cup cocoa 

Vi teaspoon vanilla 

Vi cup butter or margarine 

'.4 cup milk 

Mix dry ingredients together. 
Add vanilla and place 
margarine or butter on top. 
Microwave for 2 minutes. 
Pour into buttered glass pan 
and refrigerate. Cut and store 
when hardened. 

Shannon Davis, staff 



Peanut Butter Balls 

Yields 4 Dozen 



IVi cups peanut butter 

1 teaspoon vanilla 

Vi cup margarine, softened 



1 box confectioners sugar 
Dark chocolate bark (not cooking 
chocolate) 



Mix first four ingredients by hand until well blended. Roll into small balls 
and chill for 1 hour. In double boiler on very low heat, melt chocolate. 
Using toothpicks, dip each ball into melted chocolate. Lay on wax paper to 
complete. 

The yield depends on the size you roll the balls; 
the smaller you make them, the more you will have. 



Deirdre Barbee, staff 



Christmas Fudge 



1 large can evaporated milk 
5 cups sugar 

3 (6-oz) packages semi-sweet 
chocolate bits 



1 cup butter 

2 teaspoons vanilla 

2 cups chopped pecans 
(optional) 



Mix milk and sugar. Slowly bring to boil (it takes about 10 minutes to 
bring to a boil very slowly); boil for 5 minutes, stirring constantly. Add 
chocolate and butter to mixture. Remove from heat. Beat for 10 to 15 
minutes. Stir in vanilla and nuts. Pour into greased pan. 



My mother-in-law's "best-ever" old-fashioned fudge recipe! 



Li I la Austin 



366 Desserts 




White Chocolate Party Mix 

5 cups Cheerios 1 (10-oz) package small pretzels 

5 cups Corn Chex 2 (12-oz) packages vanilla 
2 cups salted Planters peanuts baking chips 

1 pound M & M's 3 tablespoons vegetable oil 

In large bowl, combine first 5 ingredients. In saucepan over low heat, or in 
microwave, heat chips and oil until melted. Pour over cereal mixture and 
mix well. Spread out onto wax paper and cool. Break apart when cool and 
store in airtight container. 

/ cut the recipe in half, which makes a large amount. This is delicious and 
once you taste it, you keep going back for more. 

Mildred Pittman 

White Trash 

Yields 22 cups 

Vi cup butter (no substitutions) 1 (18-oz) box honey graham 

12 ounces semi-sweet flavor Golden Grahams cereal 

chocolate morsels 12 ounces salted peanuts 

2 cups smooth peanut butter 2 pounds confectioners sugar 

Melt butter, chocolate morsels, and peanut butter. In large bowl, combine 
cereal and peanuts. Pour melted mixture over cereal mix. Mix with spoon 
to until well-coated. Double bag 2 brown grocery bags and pour the 
confectioners sugar into the bags. Pour about Va of the cereal mix into the 
confectioners sugar. Close bag and shake, shake, shake, until mixture is 
coated in confectioners sugar. Repeat until all the mixture is in the bag and 
continue to shake, shake, and shake. Break up any clumps. 

"White Trash" was first served at the 1998 Women's Retreat in 
Bonclarken. It's my Mom 's recipe and she suggested I take it to the retreat 
because it serves a lot and it tastes great! It proved to be a retreat favorite. 

Bev Brown 
Desserts 367 




It was my first Sunday in the 
pulpit of Myers Park 
Presbyterian Church as Interim 
Pastor, July 23, 1999. Forme 
the experience of worship in the 
inspiring sanctuary with the 
stirring music of the choir and 
the hymns sung with gusto by a 
full congregation curious to 
hear their new preacher was 
enhanced by the presence of 
some of my family on the front 
pew in front of the pulpit. Five 
of our granddaughters were 
sitting with Cornelia, their 
grandmother, called "Nonnie. " 
(I am called "Dick. ") After the 
sermon and during the offering, 
one of the six-year-old twin 
granddaughters, Julia, turned to 
Cornelia and said, "Nonnie, I'm 
so proud of Dick, and you know 
what, Nonnie? I think Dick's 
proud of Dick, too." Out of the 
mouths of babes... And, of 
course, I was proud to be the 
Interim Pastor of Myers Park 
Presbyterian Church. 

Dick Harbison 



boccone dolci 
"Sweet Mouthful" 

Serves Eight 



2 egg whites 

Vi teaspoon vinegar 

'A teaspoon salt 

Vi cup sugar 

1 j teaspoon cinnamon 



3 tablespoons water 

6 ounces semi-sweet chocolate 

3 cups heavy cream 

Vi cup sugar 

1 pint fresh strawberries, sliced 



Meringue shells: Beat egg whites with vinegar and salt until frothy. 
Combine sugar and cinnamon. Add gradually to egg white, a little at a 
time, and beat to very stiff peaks. Cover cookie sheets with heavy paper 
(brown bag from grocery store will be fine). Trace 3 8-inch circles onto 
paper. Spread egg white mixture on the 3 circles. Bake at 250 degrees for 
1 hour. Turn off heat. Let dry in oven with door closed for 2 hours. 

Chocolate filling: Combine 3 tablespoons water and chocolate in top of 
double boiler; heat over medium heat until chocolate is melted. 

Cream filling: Whip cream until stiff. Gradually add sugar and beat until 
very stiff. 

To assemble: Carefully remove meringue shells from brown paper; don't 
worry if one should break - it can be patched together. Place a meringue 
layer on serving platter. Spread with thin coating of melted chocolate. 
Spread a %-inch thick layer of whipped cream on top of chocolate. Top 
whipped cream with a layer of strawberries. Repeat layers, ending with 
strawberries. Refrigerate at least 2 hours before serving. 

This is a spectacular dessert that my mother-in-law, Annette Peery, always 
made for family celebrations. 

Helen Peery 



368 Desserts 




Three of the happiest, most 
blessed days of my life took 
place at MP PC. The first was 
the day I married Kenny Letts 
on May 21, 1994. It meant a 
great deal to me to get married 
in the church where I had 
grownup. I'll never forget 
walking down the long aisle 
with my dad, Alfred Brand, in 
front of all my friends and 
family. When I saw Kenny at 
the front of the church, my heart 
did flips; it was the most 
incredible feeling I'd ever felt. 
Then we had children, and both 
of them were baptized at MP PC, 
where I was also baptized as an 
infant. Standing before God, my 
family and my friends with my 
husband and my children was 
truly a wonderful day. Madison 
and Kenny III already love 
being part of the MPPC family 
as I do, and I know they will for 
years to come. 

Elizabeth Letts 



Chocolate Eclairs 



2 boxes instant French vanilla 

pudding 

3 cups whole milk 

9 ounces Cool Whip 

1 box cinnamon graham crackers 

3 tablespoons butter 



2 (1-oz) squares unsweetened 
baking chocolate 

3 tablespoons whole milk 

2 teaspoons white Karo syrup 

1 teaspoon vanilla 

IVi cups 10X confectioners sugar 



Prepare pudding with 3 cups milk according to package directions. Add 
Cool Whip and mix together. Butter 9x1 3-inch baking dish. Layer graham 
crackers on bottom of dish and cover with half of pudding mixture. Add 
another layer of graham crackers and top with remaining pudding mixture. 
Cover with another layer of graham crackers. Pour chocolate topping over 
last layer of graham crackers, gently spreading to all edges. 

Chocolate Topping: Melt chocolate with butter in medium saucepan. Add 3 
tablespoons milk, Karo syrup, vanilla and confectioners sugar. Heat over 
low heat, stirring constantly with wire whisk until completely blended and 
just beginning to bubble. 

Refrigerate for at least 1 2 hours before serving so that flavors blend and 
chocolate layer hardens. 

My mother-in-law made this for my husband when he was growing up. 
I love making it for my family now. 

Elizabeth Letts 



Desserts 369 




Chocolate Souffle 



3 ounces chocolate 
(the best there is) 
V* cup sugar 
3 tablespoons milk 



3 egg yolks 

3 egg whites 

IV2 tablespoons sugar 

Confectioners sugar for topping 



Melt chocolate in double boiler. Add sugar and milk and beat until well 
mixed. Cool for 5 minutes. Add egg yolks, beating constantly. Whip egg 
whites until very stiff, adding additional IV2 tablespoons sugar halfway 
through. Fold egg whites into chocolate mixture. Pour into buttered and 
sugared mold. Bake at 350 degrees for 20 minutes or longer until knife 
inserted in center comes out almost dry. 

This is Fielder Cook's favorite dessert at LeNotre, a Parisian patisserie. 

Katherine McKay Belk-Cook 

Chocolate Strawberry Delight 

Serves Twelve 



Crust: 

24 chocolate-flavored graham 

crackers, finely chopped 
Vi cup butter or margarine, melted 
Vi cup sugar 
Filling: 

12 ounces frozen whipped 
topping, thawed 



1 cup sour cream 
1 small package chocolate 
instant pudding 

1 pint strawberries, hulled and 
sliced 

2 teaspoons butter or margarine 
1 ounce semi-sweet chocolate 
Semi-sweet chocolate, grated 



Combine graham cracker crumbs, butter and sugar. Press onto bottom and 
slightly up sides of springform pan. Combine whipped topping, sour cream 
and pudding mix. Pour half of filling over crust. Layer strawberries over 
filling. Top with remaining filling. Melt butter and 1 ounce chocolate 
together for 1 to IV2 minutes on high setting in microwave. Stir until 
smooth. Drizzle over top of filling. Grate additional chocolate over top. 
Refrigerate until ready to serve. 

Janet Allen 



370 Desserts 




When my son, Harvey, was 
about three years old, we 
were leaving the church 
through the hallway outside 
the sanctuary as Neill 
Whitlock was standing in the 
hall in his choir robe talking 
to another member. 
Apparently Harvey noticed 
this large man in his flowing 
robe because once we were 
out of the church he 
nonchalantly turned to me 
and asked, "Mom, did you 
see God back there? " 

Fay Grasty 



Chocolate Trifle 



Sen>es Sixteen to Eighteen 



1 package fudge brownie mix 
Vi cup Kahlua liqueur 
3 small packages chocolate 
instant pudding 



12 ounces frozen whipped topping; 
6 (1.4-oz) English toffee-flavored 

candy bars, crushed, 

preferably Heath bars 



Prepare brownie mix and bake according to package directions in 9x 1 3-inch 
pan. Prick top of warm brownies with a fork at one-inch intervals. Drizzle 
Kahlua over top. Cool brownies and crumble. Prepare pudding mix 
according to package directions. Put l A of brownies in bottom of 3-quart 
trifle dish. Top with l A each of pudding, whipped topping and crushed 
candy. Repeat layers twice ending with candy. Chill 8 hours. 

This was used in one of the "Dessert Soirees" held in October 2000. 

Fay Grasty 

German Chocolate Ice Box Cake 

Serves Five 



1 package German chocolate 

IV2 tablespoons water 

1 egg yolk 

1 tablespoon confectioners sugar 



Vi cup cream, whipped 
1 egg white, stiffly beaten 
9 double ladyfingers or 18 strips 
of sponge cake 



Melt chocolate in top of double boiler. Add water and blend well. Remove 
from boiling water, add egg yolk and beat vigorously with rotary eggbeater 
until smooth. Add sugar and mix well. Fold in whipped cream. Fold in 
stiffly beaten egg white. Line bottom and sides of 8x4-inch loaf pan with 
waxed paper. Separate ladyfingers and arrange on bottom and sides of pan. 
Place ladyfingers sideways in pan, since mixture does not come to top of 
pan. Pour in chocolate mixture. Arrange remaining ladyfingers on top of 
chocolate. Chill 12 to 24 hours in refrigerator, then unmold. Slice and 
serve with additional whipped cream, if desired. 

Mary Carson Pease 
Desserts 371 




Hot Fudge 
Sauce 

2 squares unsweetened 

baking chocolate 
Vt cup butter 
1 cup white sugar 
1 small can evaporated milk 
1 teaspoon vanilla 

Melt chocolate and butter 
together in small pan over 
low heat. Stir in sugar. Add 
evaporated milk. Stir and 
bring to a low boil for 1 
minute. Remove from heat 
and add vanilla. After sauce 
cools, it can be kept in a glass 
jar and reheated on the stove 
in a pan of water or in the 
microwave. 

Delicious on ice cream! 

Ann Brookshire 



Heavenly Chocolate Icebox Cake 

Serves Eight 



6 ounces semi-sweet chocolate 

chips 
4 eggs, separated 
4 tablespoons sugar 



Vz cup hot water 

1 teaspoon vanilla 

1 to 2 packages ladyfingers, split 

1 pint whipping cream 



Melt chocolate chips in top of double boiler. While chocolate is melting, 
beat egg yolks. Add sugar to melted chocolate. Beat well. Stir hot water 
into beaten egg yolks. Stir this mixture into the melted chocolate. Cook all 
of this mixture in top of double boiler, about 15 minutes, stirring constantly 
until smooth and thickened. Cool. Beat egg whites and add vanilla. Fold 
egg whites into melted chocolate. Place split ladyfingers around the edges 
and bottom of a spring-form pan. Pour in half of chocolate mixture. Break 
up more ladyfingers over the chocolate layer. Cover with remaining 
chocolate. Refrigerate until ready to serve. Before serving, top with 
whipped cream that has been beaten until stiff. Do not add sugar to 
whipped cream. 

Anne Whitlock Delimitros 

Banana Split Cake 

Serves Twelve 



2 cups graham cracker crumbs 
Vi cup margarine 

3 cups confectioners sugar 

18 ounces cream cheese, softened 



4 to 5 bananas 

1 cup crushed pineapple, drained 

2 small cartons Cool Whip 
Vi cup chopped pecans 



Melt margarine and mix with graham cracker crumbs. Pat on the bottom of 
an llx 13-inch pan. Mix sugar and cream cheese. Spread on top of crust. 
Slice bananas on top of cream cheese mixture. Spread crushed pineapple on 
top of banana layer. Top with Cool Whip. Sprinkle with pecans. 
Refrigerate 12 to 24 hours before serving. Cut into squares to serve. 

Chris Kirkland 



372 Desserts 




Chocolate 
Sauce 

Vi cup sugar 

IV2 tablespoons butter 

V* cup cream 

l A cup cocoa 

Vi cup corn syrup 

Pinch of salt 

Vi teaspoon vanilla 

Bring to boil and cook until 
thick. Cool or serve warm. 

Tina Todd 



Sue's "Fancy, But Easy Dessert" 



Ice cream sandwiches 

(number depends on pan size) 
Ys to Vi cup Amaretto liqueur 



Cool Whip 

Sliced almonds, toasted 



Line pan with ice cream sandwiches. Pour Amaretto over sandwiches (do 
not drown them!). Cover with Cool Whip. Sprinkle toasted sliced almonds 
on top. Freeze. 



Your guests will never guess the main ingredient! 



Laura Greer 



Susie Bell's Chocolate 
Ice Box Cake 



Sen'es Five to Six 



2 (1-oz) squares Bakers' German 
sweet chocolate 

3 egg yolks 

3 tablespoons water 

2 tablespoons confectioners sugar 



1 cup cream, whipped 

3 egg whites, stiffly beaten 

1 package plain ladyfingers 

1 cup whipped cream, for garnish 



Melt chocolate in a double boiler. Remove from heat and add egg yolks 
and water. Return to heat and beat until smooth. Add sugar and mix well. 
Keep warm. Fold in whipped cream. Fold in stiffly beaten egg whites. 
Line sides and bottom of cake or loaf pan with waxed paper. Separate 
ladyfingers and arrange on sides and bottom of pan. Pour in chocolate 
mixture. Arrange any left over ladyfingers on top. Chill, covered, for 12 to 
24 hours. Unmold and slice to serve. Top with a dollop of whipped cream. 

Susie Bell and her husband Mike Bridges joined MPPC around 1930. 

Susie served as circle chairman, President of the Women of the Church, 

Bible teacher and on the PNC committee to bring Jim Fogartie to 

Myers Park. She was also a very good mother-in-law. 

This is a favorite Bridges dessert. 

Betty Bridges 
Desserts 373 




Mom's 

Chocolate 

Sauce 

2 cups milk 

2 squares unsweetened 

chocolate 
Vs cup sugar 

2 tablespoons light corn syrup 
Yi teaspoon salt 

Mix ingredients together in 
heavy pan or double boiler. 
Stir over medium heat until it 
thickens. Serve over ice 
cream. 

Barbara Atkins 



Kahlua Tiramisu 



Sen<es Eight 



3 egg yolks 

Vi cup sugar 

8 ounces cream cheese, softened 

2 tablespoons Kahlua liqueur 

1 teaspoon vanilla 

1 teaspoon rum 

Vi cup coffee 



12 ladyfingers 

IV2 cups heavy cream, divided 
2 tablespoons sweet Marsala wine 
% cup semisweet mini chocolate 

chips 
Cocoa powder for garnish 



Whisk yolk and sugar in top of double boiler over hot water until light, 
about 3 minutes. Continue whisking until mixture falls in ribbons. Whisk 
cream cheese, Kahlua, vanilla and rum into egg mixture. Remove top of 
double boiler from hot water. Press plastic wrap directly against surface of 
pudding. Refrigerate 2 hours. Drizzle coffee over ladyfingers. Line sides 
and bottom of 2-quart glass bowl with ladyfingers. Beat Vi cup cream to 
soft peaks. Fold cream into pudding. Beat remaining cream and Marsala to 
soft peaks. Layer pudding, chocolate chips, and cream in bowl. Refrigerate 
6 hours or overnight. Dust with cocoa powder. 

Faye Tate 



Ladyfinger Dessert 



Senes Eight to Fourteen 



3 packages ladyfingers (plain, 

without frosting) 
2 large containers Cool Whip 



8 to 10 small Nestles Crunch bars, 
broken into very small pieces 



Mix Nestles Crunch pieces with Cool Whip. Set aside. Split ladyfingers 
and cover bottom of 10x1 2-inch glass pan. Spread half of Cool Whip 
mixture over ladyfingers. Cover with second layer of split ladyfingers. Top 
with remaining Cool Whip mixture. Refrigerate several hours or overnight. 

Harriet Deckerman 



374 Desserts 




peach Dessert 

8 ounces cream cheese 4 tablespoons peach Jello 

IV2 cups confectioners sugar 4 tablespoons cornstarch 

8 ounces Cool Whip Graham Cracker Crust: 
Fresh fruit - peaches, strawberries, 6 tablespoons margarine, melted 
or blueberries IV2 cups graham cracker crumbs 

1 cup water Vi cup confectioners sugar 

1 cup sugar 

Mix together crust ingredients and pat into 9x1 3-inch glass dish. Bake at 
350 degrees for 15 minutes. Crumble while still warm and allow to cool 
completely. Cream together cream cheese, confectioners sugar and Cool 
Whip. Spread over prepared crust. Layer fresh fruit over cream cheese 
mixture. Mix together water, sugar, Jello and cornstarch and bring to boil 
until mixture is clear. Cool and pour over fruit. Let cool, then refrigerate. 

The crust may also be made by mixing together V2 cup margarine, 1 cup 
flour, 'A cup brown sugar and 'A cup chopped pecans. 

Lisa Bell 

Pumpkin Roll 

1 cup sugar Vi cup confectioners sugar 

% cup pumpkin Icing: 

2 /3 cup flour 8 ounces cream cheese 

% teaspoon cinnamon 1 teaspoon vanilla 

3 eggs 3 tablespoons butter 

Vi teaspoon baking soda 1 cup confectioners sugar 

Mix all ingredients except confectioners sugar. Pour into lightly greased 
jellyroll pan. Bake at 350 degrees for 10 to 12 minutes. When done, 
sprinkle with Yi cup confectioners sugar. When cooled, loosen cake with 
spatula and flip out onto tea towel. Combine icing ingredients. Spread on 
top and roll up quickly so as not to tear. Wrap roll and put in freezer. Slice 
when frozen and serve at room temperature. 

Mary Boyd 

Desserts 375 




Churned 

Peach Ice 

Cream 

Yields I Gallon 

1 can Eagle Brand condensed 

milk 
6 cups peaches, finely 
chopped 

2 cups sugar 
Juice of Vi lemon 

1 pint half-and-half 
Whole milk 

Combine all ingredients, 
except milk, and fill ice 
cream churn. Add whole 
milk to reach milk level on 
churn. Churn, following ice 
cream churn directions. 

Delicious! 

Sarah Page 



Baked Alaska 

Sen'es Eight 



Chocolate Sauce: 

2 tablespoons butter 

2 ounces unsweetened chocolate 
squares, finely chopped 

1 cup sugar 

1 (6-oz) can evaporated milk 

1 teaspoon vanilla 
1 quart fudge ripple ice cream 



1 baked pie crust or graham 

cracker pie crust 
Meringue: 

3 egg whites, stiffly beaten 

Vi teaspoon vanilla 

'A teaspoon cream of tartar 

6 tablespoons sugar 



Combine all ingredients for chocolate sauce and cook over medium heat, 
stirring constantly until thick and blended. Cool. 

Spread softened ice cream into cooled pie crust. Cover with half of cooled 
chocolate sauce. Freeze. Can be prepared several days ahead up to this 
stage. 

When ready to serve, preheat oven to 475 to 500 degrees. Make meringue 
by beating egg whites, vanilla and cream of tartar in non-plastic bowl until 
soft peaks are formed. Add sugar gradually until stiff peaks are formed. 
Spread meringue over pie, sealing edges. Brown lightly in pre-heated oven. 
Watch carefully! 

This is a treasured recipe from my mom, Helen Pressly, a former MPPC 

member for many years. It's a wonderful finale and receives raves. 

The chocolate sauce is to "to die for" and I have, in earlier years, been 

known to sit down with the jar of chocolate sauce and a spoon 

and indulge my chocolate fix. 



Betft Dale Pressly Archer 






376 Desserts 




Freezer 

Chocolate 

Ice Cream 

3 eggs 

% cup sugar 

Pinch of salt 

1 can condensed milk 

2 small cans Hershey's 

chocolate syrup 
5 cups milk 
Vi pint whipping cream 

Beat eggs until frothy. Add 
sugar and salt. Add 
condensed milk and syrup. 
Add milk and cream. Freeze 
in electric or hand-cranked 
ice cream churn. If desired, 
mixture may be cooked 
slowly in double boiler, so 
that eggs will not be raw. 
Stir while heating and do not 
boil. 

Anne Patterson 



Christening Dessert 



28 Oreo cookies, crushed 

l A cup margarine 

l A cup coffee ice cream 

1 cup sugar 

1 small can evaporated milk 



1 teaspoon vanilla 
4 squares semi-sweet chocolate 
6 tablespoons margarine 
1 large container Cool Whip 
1 cup chopped toasted pecans 



Combine cookie crumbs with melted margarine to form crust. Press into 
9x1 2-inch pan and freeze. Soften ice cream and spread over crust. Freeze. 
Combine sugar, evaporated milk, vanilla, chocolate squares and margarine 
in saucepan and cook over low heat until smooth. Let mixture cool and 
spread over ice cream. Freeze. Spread Cool Whip over chocolate layer and 
sprinkle pecans on top. Freeze until ready to serve. 



Eddie Lynn Finch 



Ice Cream Cake 



Sen>es Eight 



1 pint chocolate ice cream 
1 pint coffee ice cream 
1 pint orange sherbet 

1 pint vanilla ice cream 

2 bars German chocolate 



2 eggs 

Vi cup sugar 

1 small package chopped pecans 
1 (1-lb) frozen Sara Lee pound 
cake 



Place all ice cream on counter to soften. Cut pound cake while frozen and 
line all sides and bottom of spring-form pan. When ice cream is soft, 
spread on top of cake in order listed, starting with chocolate and ending 
with vanilla. Put cake in freezer to harden. 

Melt chocolate bars in double boiler. Stir in sugar and eggs and keep 
stirring until thickened. Remove from heat and stir until cool. Spread 
immediately on top of frozen cake. Sprinkle pecans on top. Return cake to 
freezer. Remove from freezer one hour before serving. 



Happy Birthday! 



Me-Me Briley 
Desserts "ill 




Cranberry 
Ice Cream 

Serves Ten to Twelve 

3 ounces cream cheese, 

softened 
1 cup heavy cream 
l A cup sugar 
l /i teaspoon vanilla 
1 (16-oz) can whole berry 

cranberry sauce 

Whip cream until thickened. 
Beat in sugar and vanilla. 
Add cream cheese. Fold in 
cranberry sauce. Freeze until 
ready to serve. 

We have been having this 

yummy side dish at 

Thanksgiving and Christmas 

dinner for as long as I can 

remember. It is always the 

first to go! 

Betsy Capps 



Lemon Tortoni 

Serves Eighteen to Twenty 



1 package Pepperidge Farm 

Lemon Nut Crunch cookies 
1 can Borden's condensed milk 
1 small can lemonade concentrate 



Juice of 2 large lemons 
8 ounces Cool Whip 
Whipped cream 
Raspberries 



Crumble cookies in food processor and place in bottom of foil muffin cups 
in muffin tins. Mix milk, lemonade concentrate and lemon juice. Fold in 
Cool Whip. Fill foil muffin cups with mixture and freeze until ready to 
serve. To serve, remove foil cups and place lemon tortoni on individual 
serving plate. Garnish with whipped cream and raspberries. 



Martha Jean Marshall 



*F *F *F *F *F 



Raspberry Light Ice Cream 



Yields 1 Quart 



1 pint fresh raspberries 

Vi cup plus 3 tablespoons sugar 



2 cups half-and-half 
1 tablespoon lemon juice 



Puree and strain raspberries. Measure 1 to F/2 cups raspberry puree and add 
sugar, half-and-half and lemon juice. Freeze in ice cream churn. If using 
frozen raspberries, 3 to 4 cups may be needed. 

When the sign-up sheet is passed around for the Seminar Class 's covered 
dish suppers, there is no question that beside our name is Raspberry Light 

Ice Cream. We have made this dessert for many suppers and for many 

years. Class members ask us to bring this ice cream and they look forward 

to it served in a cone or dish. The raspberries are grown in our garden. 

Lois and John Alexander 



378 Desserts 



When our daughter Joy was 13, 
she loved to cook and create 
recipes. In 1985 she said she 
wanted to cook dinner on 
Thanksgiving and invite our 
Interim Minister Ray Kiely and 
his wife Martha, who had never 
eaten in our home. Dubious, I 
waited to assist at the first 
disaster, but there was none. 
Dinner was flawless and the 
Kielys left happy, but Joy was 
exhausted and said, "I'll never 
do that again! " She was ready 
by the next year, though, and 
invited our Associate Pastor 
Jennifer Burns and her friend 
Dan Lewis. Joy clearly wanted 
to be a cupid. Knowing that my 
favorite fancy dessert was baked 
Alaska, she gave me an 
assignment to be made by her 
recipe: ice cream, pumpkin pie, 
a mincemeat ribbon running 
through the center, served with 
a flaming mincemeat sauce. 
Again, the turkey and trimmings 
were delicious, but when it was 
my turn to shine, our noses told 
us there was a problem. Until 
that day, not one of my many 
baked Alaskas had ever leaked 
onto the burners. I served what 
was left of it with a red face and 
plenty of flaming sauce. As Joy 
predicted, the flavors worked; 
so I'm offering the recipe with 
this warning: seal the meringue, 
check for air holes AND watch 
every minute it cooks. 

Margaret Bigger 



Pumpkin Baked Alaska with 
Flaming Mincemeat Sauce 



Serves Eight to Ten 



Vi yellow 9x9-inch cake layer 
Vi gallon pumpkin pie ice cream 
1 jar mincemeat 
4 egg whites 
l A cup sugar 



1 teaspoon vanilla 
V* teaspoon cream of tartar 
V* cup rum 

Wooden cutting board or clean 
piece of wood larger than cake 



At least a day ahead: Prepare cake (with cake mix). When cool, cut in half 
to get a 4'/2x9-inch layer. Place it on the wooden board. Mound % of ice 
cream onto the layer, making a long mountain with a flat top, and 
smoothing with a knife. Store in freezer until ice cream is hard again. 
Remove and scrape excess ice cream off the sides of the cake and off the 
board. Make 1-inch a trough in the flat top, leaving ice cream at each end. 
Spoon mincemeat into trough. Cover with remaining ice cream and smooth 
into a long mountain, this time with a rounded top. Return to freezer. 

About 3 hours before the meal: Make meringue by beating egg whites on 
fastest setting of electric mixer. When whites stand in peaks, add sugar, 
vanilla and cream of tartar. Quickly spread meringue onto ice cream and 
cake, sealing it against the wood, carefully covering any air holes, and 
swirling it into small peaks. Return to freezer and freeze at least two hours. 

Before the meal: Place top oven shelf low enough to accommodate the 
"mountain". Turn oven on at 500 degrees. Heat remaining mincemeat in 
jar in a pan of water at medium setting. After main course dishes have been 
removed, begin heating rum in a small saucepan at medium-to-low setting. 
Have a match and the mincemeat bowl nearby. Pour warm mincemeat into 
a small silver or pewter (not glass) bowl on a plate. Place "mountain" in 
oven. Watch constantly until peaks begin to brown. Remove from oven 
and immediately move it from the wood to a serving dish, using a spatula in 
each hand. Carry into the dining room at once. Return to light the rum 
before pouring it on top of the mincemeat. Carry the flaming mixture, 
holding the plate, into the dining room. Slice the baked alaska with a cake 
knife. When the flames are out, mix the rum into the mincemeat with a 
small ladle. Let guests add their own sauce. 

Margaret Bigger 



Desserts 379 




Amaretto Bread Pudding 



Sen'es Eight to Ten 



1 loaf French bread 

1 quart half-and-half 

2 tablespoons butter 

3 eggs, beaten 
1V2 cups sugar 

1 tablespoon almond extract 
3 A cup golden raisins 



% cup sliced almonds 

Sauce: 

Vi cup butter 

1 cup confectioners sugar 

1 egg, beaten 

2 tablespoons Amaretto liqueur 



Break bread into small pieces and place in medium-sized bowl. Cover with 
half-and-half and let stand for 1 hour. In a small bowl, beat eggs, sugar and 
almond extract. Stir into bread and milk mixture. Gently fold in raisins and 
almonds. Spread mixture into buttered baking dish. Bake at 325 degrees 
for 50 minutes. Remove from oven and cool. 

Sauce: Stir butter and sugar constantly in saucepan over medium-high heat 
until sugar is dissolved and mixture is very hot. Remove from heat. Add a 
little of the hot mixture to the beaten egg in a small bowl, and then add this 
back to the hot mixture in the saucepan. Whisk until mixture reaches room 
temperature. Add Amaretto. 

Cut pudding into squares. Place squares on ovenproof saucers and spoon 
sauce over the top. Place under broiler until sauce is bubbly. If you are 
going to transport this to a gathering, you may do the sauce ahead of time 
before cutting into squares. However, be careful when broiling. If you are 
using a glass pan; put it on a lower rack in oven. 

This is a favorite dessert to take to covered dish gatherings. The choir 
requests it for every covered dish supper. It is really special! 

Glenda Pettigrew 

*k *t* *r *i* *i* 



380 Desserts 




My grandmother Grade G. 
Berry (early MPPC member 
Mrs. Leslie Berry, Jr.) had 
many memorable recipes, but 
this one (chocolate, of course!) 
is, perhaps, my favorite. These 
recipes from great-grans and 
and grans and moms are always 
"warm and fuzzy " and must be 
prepared occasionally . . . for 
both the wonderful memories 
and the great taste. 

Betty Dale Pressly Archer 



Chocolate Bread Pudding 

Serves Six to Eight 



VA squares Bakers unsweetened 

chocolate, cut in pieces 
3 cups cold milk 
1 cup sugar 



Vi teaspoon salt 

3 eggs, slightly beaten 

1 teaspoon vanilla 

l l /2 cups '4-inch toast cubes 



Heat chocolate and milk together in double boiler. When chocolate is 
melted, beat with rotary beater or hand mixer until well blended. Combine 
sugar, salt and eggs. Add chocolate mixture gradually to egg mixture, 
stirring vigorously. Add vanilla. Place bread cubes in buttered baking dish 
and pour chocolate mixture over them. Place baking dish in pan of hot 
water and bake at 350 degrees for 50-60 minutes. Serve warm or chilled 
with cream or whipped cream. 

Betty Dale Pressly Archer 

Blender Chocolate Mousse 



Sen>es Eight 



Vi cup milk 

1 cup heavy cream 

2 tablespoons butter 
2 eggs 



6 ounces semisweet chocolate chips 
Vi teaspoon instant coffee granules 
2 tablespoons rum or Cognac 
1 tablespoon powdered sugar 



In a saucepan heat milk and Vi cup cream until tiny bubbles appear all 
around the edge. Remove from heat before it boils. In container of electric 
blender place butter, eggs, chocolate chips, instant coffee and rum or 
Cognac. Cover and blend at medium speed until creamy. On low speed, 
slowly drizzle in scalded milk and blend for 1 to 2 minutes until smooth. 
Pour into wine glasses, demitasse cups or dessert dishes and put in freezer 
for one hour. Remove to refrigerator for another hour. To serve, whip 
remaining Vi cup cream until fluffy. Sprinkle powdered sugar over and 
whip until it holds soft peaks when beater is raised. Spoon onto each 
mousse. 

Betsy Freeman 



Desserts 381 



A letter to Peter: I have always 
wanted to tell you how much 
you 've inspired, challenged and 
influenced me. From the minute 
you came to Charlotte, you were 
literally an answered prayer. I 
was with Caroline and Lydia at 
Greystone, where we had had 
an amazing summer and grown 
spiritually. We were talking 
about starting a Bible study at 
home with no idea of where to 
begin when my mom sent me a 
letter saying that MPPC had 
called an interim Youth Pastor 
named Peter Henry. Mom said 
you were going to start a Bible 
study for High Schoolers, and 
the rest is history. There are 
too many "Peter moments " to 
fit in one letter, but there are 
some things I will never forget 
your doing: coming to more 
than your share of my field 
hockey games and dance 
recitals, taking us to the top of 
the bell tower to see the sunset 
and finish Bible study, giving 
hope and comfort at Adams ' 
funeral with your eloquent 
memories of him, being cheerful 
at 5:30 a.m. in Mexico, Canada, 
Portland and Nicaragua, 
driving me to the officer 
training retreat my junior year, 
making sure I was included in 
Session meetings, and telling us 
with sparkling eyes that you had 
proposed to Shawn. Peter 
Henry, you are my hero. 

Jan Scott Swetenburg 



Grandmother Smith's 
Chocolate Pudding 



1 cup sugar 

7 tablespoons flour 

2 egg yolks 
Dash of salt 



2 cups milk 

4 tablespoons cocoa 

1 teaspoon vanilla 

2 tablespoons butter 



Blend sugar, flour, egg yolks, salt, milk and cocoa in a blender before 
cooking. Pour mixture into saucepan, and heat slowly, stirring often, until 
mixture comes to a boil and thickens. Remove from heat; add vanilla and 
butter and serve warm. For vanilla pudding (excellent for banana pudding), 
omit cocoa and use % cup sugar. 

Chocolate pudding, fresh and warm, was a real treat in the Smith family. 

However, Mom and her siblings discovered that Grandma did not write 

down recipes, nor would she tell them to her children. Each of her eleven 

children was left to watch (or sat a spouse to watch, as in Uncle David's 

case) Grandmother Smith cook and try to discover her secrets. 

Grandmother died and some of her grandchildren compiled a cookbook in 

her honor, made with family recipe contributions. It became apparent that 

there were 11 different recipes for "Grandmother Smith's Chocolate 

Pudding. " 1 have included my mom, Gwen Henry's, version. 

Peter Henry, Former Associate Pastor 



382 Desserts 




Banana Pudding 

Sen'es Eight 

% cup sugar, divided 2 cups milk 

3 tablespoons all-purpose flour Vi teaspoon vanilla 
Dash of salt 35 vanilla wafers 

4 eggs 5 to 6 medium fully ripe bananas 

Combine Vi cup sugar, flour and salt in top of double boiler. Mix in 1 
whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling 
water, stirring constantly, until thickened. Remove from heat and add 
vanilla. Spread small amount of custard on bottom of 1 '/2-quart baking dish 
and cover with a layer of vanilla wafers. Top with a layer of sliced bananas. 
Pour Vi of custard over bananas. Continue to layer wafers, bananas and 
custard to make 3 layers of each, ending with custard. Beat remaining 3 
egg whites until stiff, but not dry. Gradually add remaining V* cup sugar 
and beat until mixture forms stiff peaks. Pile on top of pudding, covering 
entire surface. Bake at 425 degrees for 5 minutes or until delicately 
browned. Serve warmed or chilled. 

This is better the second day, but it won 't last that long unless you double 
the recipe! This is the recipe that was on the vanilla wafer box in 1963. 

Judy Dorminey 

Egg Custard 

2 cups milk 5 rounded tablespoons sugar 

1 tablespoon butter 1 teaspoon vanilla 

5 eggs 

Scald milk with butter. Beat eggs well. Add milk to eggs and beat well. 
Add sugar and vanilla. Pour into pie pan or glass baking dish. Place in pan 
of water. Bake at 375 degrees for about 20 to 25 minutes until set. 

Cure all for everything, but high in cholesterol. 

Elsie Barnhardt 
Desserts 383 



On May 28, 1986, I took a 
picture of Charlie Marshall and 
Hugh McManaway at the Town 
House Restaurant. Hugh was a 
charter member ofMPPC, and 
Charlie's father was one of the 
first two elders when our church 
was chartered. Hugh and 
Charlie grew up together in the 
same block of Queens Road. 
Hugh became known as an 
eccentric who spoke in rhyme, 
played a musical saw and 
"directed" traffic at the 
intersection of Queens and 
Providence Roads. At his death 
in 1989, he left a legacy 
described by Dannye Romine 
Powell as "a trove of gentle, 
wily memories, reminding us of 
a time when Charlotte 's 
emotional climate was a bit 
balmier and citizens reached 
eagerly to cherish an 
eccentric. " Now— inspired by 
the late Anne McKenna and her 
sister Kitty Gaston, sculpted by 
Elsie Shaw (once at MPPC) and 
paid for by people who had 
known Hugh or not, and finally 
by banker Hugh McColl—a 
statue of Hugh McManaway 
stands life-size at Providence 
and Queens. I took my Town 
House photograph to the 
Colonial Barbershop near that 
intersection, where Hugh, 
Charlie and I all got haircuts. 
It hangs there as a memory. 

Gene Graeber 



Lorna's Banana Pudding 

Serves Six to Eight 



1 large box instant vanilla pudding 
3 cups milk, whole or skim 
1 large container Cool Whip 



V2 box vanilla wafers 
3 bananas 



Mix instant pudding with milk. Mix in Cool Whip and set aside. Line 
serving dish with vanilla wafers. Slice \ l A bananas and layer on top of 
vanilla wafers. Pour Vi pudding mixture over bananas and vanilla wafers. 
Add another layer of wafers. Add remaining IV2 bananas. Pour remaining 
pudding over top. If desired, crush vanilla wafers and sprinkle on top of 
pudding mixture for garnish. Chill for minimum of 2 hours - if you can 
wait that long. 

Lorna is my mom. This is guaranteed to be a crowd pleaser. It's 
everyone 's favorite dessert at my house. 



Tammy Anderson 






Mama's Boiled Custard 



Yields 3 Quarts 



10 cups milk 

10 or 11 eggs, beaten well 

1 cup sugar 



■' j teaspoon salt 

IVi teaspoons vanilla 



Scald milk in the top of a double boiler. Combine eggs, sugar and salt in 
bowl and beat well. Gradually stir in warm milk and stir constantly until 
mixture coats spoon. Chill rapidly, putting pan in ice water to cool. Add 
vanilla after custard is cool. Recipe may be halved, if desired. 

When I was growing up in Marion, NC, my mother had boiled custard and 
pound cake every Thanksgiving and Christmas. 

Jean Graeber 



384 Desserts 




"Miss Lucy" Glasgow's 
Delicious Date Pudding 

2 eggs 1 teaspoon baking powder 
% cup sugar 1 cup chopped dates 

3 scant tablespoons flour 1 cup chopped nuts 

Beat eggs and sugar. Sift flour and baking powder and add to eggs. Add 
dates and nuts. Pour into greased Pyrex baking dish. It will rise some. 
Bake in slow oven for 30 to 40 minutes. Serve with whipped cream. 

This is Ellen Glasgow Goode's recipe from a 1940' s cookbook. 

Harriet Wliite 

Delicate Lemon Pudding 

Serves Four 

2 tablespoons butter 1 teaspoon grated lemon rind 

Vs cup sugar 2 tablespoons flour 

2 eggs, separated 1 cup milk 
2 tablespoons lemon juice 

Cream butter. Add sugar and cream well. Beat egg yolks until thick and 
lemon-colored. Add to creamed mixture. Add lemon juice and rind. Fold 
in flour and stir in milk. Beat egg whites until stiff; fold into first mixture. 
Pour into greased 1 to IVi-quart baking dish. Set baking dish into pan of hot 
water and bake at 375 degrees for 35 to 40 minutes. Serve plain or with a 
dollop of whipped cream, sprinkled with toasted almonds or pistachio nuts. 

Voila . . . lovely cake on top; delicate lemon sauce on the bottom! 

Anne Harkey 



Desserts 385 



Pastors of Myers Park Presbyterian Church 



Pastors 






Edgar G. Gammon 


1927 - 


■ 1939 


James A. Jones 


1939 - 


■ 1955 


James E. Fogartie 


1956 - 


■ 1974 


J. Randolph Taylor 


1976 ■ 


■ 1985 


Timothy L. Croft 


1987 - 


■ 1995 


Terry V Swicegood 


1996 ■ 


■ 1999 


Interim Pastors 






Ray H. Kiely 


1985 - 


■ 1986 


J. Sherrard Rice 


1986 - 


■ 1987 


Thornton W. (Tony) Tucker 


1995 - 


■ 1996 


Richard T. Harbison 


1999 ■ 


•2000 


Russell E. Mase 


2000- 


• present 


Associate Pastors 






J. Cecil Lawrence 


1948 ■ 


• 1955 


A. Clarke Dean 


1956 - 


- 1964 


Charles M. Murray 


1966 ■ 


■ 1970 


David S. Templeton, Jr. 


1971 ■ 


■ 1973 


R. Proctor Chambless, Jr. 


1977 - 


■ 1979 


Eugene L. Daniel, Jr. 


1964 ■ 


■ 1977 


Albert G. Peery, Jr. 


1976 - 


■ 1984 


Margaret Barnes Peery 


1976 ■ 


■ 1983 


Frank William Sutterlin, Jr. 


1980 ■ 


■ 1981 


William S. McLean 


1983 - 


■ 1988 


Jennifer L. Burns 


1985 - 


■ 1988 


Lemuel Tyler Downing, III 


1988 - 


■ 1995 


Jane Summey Mullennix 


1988 - 


■ present 


Eugene L. Daniel, Jr., Associate Pastor Emeritus 


1989 - 


■ 1995 


Raymond D. Scott 


1989 - 


■ present 


Charles R. MacDonald, Interim Associate 


1997 - 


■ 1999 


Peter J. M. Henry 


1997 - 


■2000 


Julius W. Melton, Jr., Parish Associate 


1998 - 


■ present 


Charles R. MacDonald, Parish Associate 


1999 - 


■ present 


Eldon Von Clemans 


1999 - 


■ present 


Jennifer R. Ayres, Interim Associate 


2000- 


■2001 


Coburn L. Colwell, Interim Associate 


2000- 


■ present 



INDEX 



APPETIZERS 
Canapes 

Asparagus Foldovers, 10 
Asparagus Roll-Ups, 11 
Ceviche. 41 
Cheese Biscuits with Dates 

or Pecans, 21 
Cheese Rectangles, 17 
Cheese Straws, 22 
Clam Puffs, 32 
Crab Puffs, 34 
Cranberry Meatballs, 29 
Ham Rolls, 28 

Jean Adams' Pickled Shrimp, 37 
Laura's Cheese Biscuits, 20 
Lila's Sausage Toast, 30 
Little Crabbies, 33 
Marinated Shrimp, 38 
Monterey Quesadillas, 27 
Mrs. Akers's Cheese Biscuits. 21 
Mushroom Croustades, 13 
Mushroom Roll-Ups, 14 
Party Sausage Swirls, 3 1 
Pita Bread Toast Points, 292 
Portobello Pizzettas, 14 
Sausage Cheese Balls, 3 1 
Spicy Texas Shrimp with 

Avocado Sauce, 39 
Stuffed Cherry Tomatoes, 16 
Stuffed Grape Leaves, 29 
Dips 

Artichoke Appetizer, 10 
Artichoke Dip - Mexican Style, 25 
Belle Fontaine Crab Dip, 32 
Black Bean Salsa, 26 
BLT Dip, 28 
Burrito Dip, 25 
Carolina Caviar, 1 1 
Clam and Spinach Dip, 33 
Dill Vegetable Dip, 1 1 
Dilled Artichoke and Shrimp Dip, 37 
Hot Sausage Dip, 30 



Kathy's Shrimp Dip, 39 

Mango Salsa, 26 

Mexican Dip, 25, 27 

Quick Spinach Dip, 15 

Seven Layer Mexican Dip, 26 

Siesta Appetizer Pie, 27 

Spicy Water Chestnut Dip, 16 

Spinach Dip, 15 

Sun Dried Tomato Dip, 16 

Super Good and Easy Shrimp Dip, 41 

Trawler Crab Dip, 35 

Snacks 

Monster Munch, 43 

Salted Bits, 42 

Scratch, 42 

Spiced Nuts, 43 

Spreads 

Baked Brie, 22 

Baked Spinach Spread, 15 

Baked Vidalia Onion Spread, 14 

Best Ever Cheese Ring, 17 

Boyd's Smoked Salmon, 36 

Cheese Log, 1 8 

Cheese Puff Wreath, 18 

Chutney Cheese Ball, 19 

Crabgrass, 33 

Crabmeat Spread, 35 

Cranberry Delight, 24 

Curried Sherry Pate, 24 

Fantastic Shrimp Mold, 38 

Gateau de Fromage, 20 

Hummus, 12 

Liver Pate, 28 

Melted Brie in Hollowed-Out Loaf, 23 

Mock Crab Meat, 35 

Parmesan Walnut Spread in Endive, 12 

Pesto Pimento Cheese. 19 

Salmon Mold. 36 

Salmon Spread, 36 

Shrimp Remoulade, 40 

Spinach Spread. 16 

Warmed Cranberry Brie, 24 



BEVERAGES 

Almond Tea. 45 

Annie Collins Punch, 44 

Big Lil's Tea, 46 

Easy Spiced Drink. 44 

Mint Tea, 45 

Mom's Special Iced Tea, 46 

Party Punch, 44 

Raspberry Punch, 45 

Russian Tea Mix, 46, 47 

Sweet Mint Tea, 47 

Wassail, 47 

BREADS 
Biscuits & Rolls 

Bread. 72 

Ice Box Rolls. 71 

Linda Hinson's Sour Cream 

Biscuits. 70 
Maw-Maw's Biscuits, 70 
Pearlie's Prayer Rolls. 72 
Perfect Yeast Rolls. 71 
Rich Yeast Rolls, 73 
Coffee Cakes & Sweet Rolls 
Blueberry Buckle, 54 
Caramel Pecan Sour Cream 

Coffee Cake, 55 
Cheese Braid Bread, 56 
Honey Almond Coffee Cake, 57 
Mrs. Ragan's Gaston County 

Stickies, 61 
Raspberry Cream Cheese 

Coffee Cake, 58 
Scones, 61 

Sock It To Me Coffee Cake. 58 
Sour Cream Coffee Cake. 59 
Sweet Rolls. 60 
Taylor Coffee Cake. 59 
Cornbread 
Cornbread. 66 
Cornbread Salad. 123 
Festive Cornbread Salad. 124 



388 Index 



Gourmet Cornbread, 67 

Hot Water Cornbread 66 

Hush Puppies, 65 

Mom's Sweet Cornbread Muffins, 64 

Dressings 

Grandmother's Dressing, 67 

Mimp's Cornbread Dressing, 69 

Our Family's Cornbread Dressing, 68 

Muffins 

Best Ever Bran Muffins, 62 

Crunchy Apple Muffins, 62 

Hearty Banana Muffins, 63 

Maple Nut Muffins, 63 

Mom's Sweet Cornbread Muffins. 64 

Pecan Muffins, 64 

Phenominal Muffins, 64 

Pinto Bean Muffins, 65 

Pancakes, Waffles, French Toast 

Best Ever Crispy Waffles, 83 

Blintz Souffle, 83 

Blue Barn Buttermilk Pancakes, 84 

French Toast Casserole, 82 

Perfect Waffles, 85 

Sunday Waffles, 85 

The Best Easy French Toast, 83 

Tom's Homemade Buttermilk 

Waffles, 85 
UP. Pancakes, 84 
Quick Breads 
Almond Bread, 50 
Banana Chocolate Chip Bread, 50 
Banana Icing, 50 
Banana Nut Bread, 5 1 
Banana Nut Bread or Cake, 5 1 
Irish Soda Bread, 52 
Lemon Bread, 52 
Pumpkin Bread, 53 
Pumpkin-Cranberry Bread, 53 
Strawberry Nut Bread. 54 
Tom Belk's Aunt Elouise's 

Banana Bread, 51 



CAKES 

Apple Cake Glaze, 302 

Apple Cake, 300, 301 

Apple Cake, Fresh 300 

Apple Dapple Cake, 302 

Apple Nut Cake, 302 

Black Walnut Cake. Grandmother 

Russell's, 304 
Blackberry Jam Cake, 303 
Caramel Cake, Nanny's, 305 
Carrot Cake, Mom's, 306 
Carrot Cake, Wayside Inn, 307 
Chewy Cake, 306 
Chocolate Cake, 309 
Chocolate Cake. The Boys' 

Favorite, 308 
Chocolate Mocha Cake, 310 
Citrus Mini Cakes, 312 
Coconut Cake, 314 
Coconut Cake, Bill Tyson's 

Famous, 313 
Coconut Cake. Daddy's Favorite. 314 
Coconut Frosting. 320 
Freddy's Fruit Cake, 315 
Italian Cream Cake, Aunt 

Mayme's, 316 
Kahlua Cake, Christmas, 312 
Mandarin Orange Cake, 3 1 8 
Nutty Nut Cake, Mom's, 317 
Oatmeal Cake, 318 
Orange Cake, Fresh, 319 
Pumpkin-Chocolate Chip Cake, 320 
Scotch Cake with Frosting, 3 1 1 
Strawberry Cake, 319 
Sweet Potato Surprise Cake, 320 
Cheesecakes 

Amaretto Cheesecake, 327 
Basic Cheesecake, 327 
Pumpkin Cheesecake, 328 
Pound Cakes 
Almond Butter Pound Cake, 321 



Buttermilk Pound Cake, 321 
Cream Cheese Pound Cake, 322 
Easy Chocolate Chip Pound Cake, 322 
Easy Pound Cake, 323 
Four Flavor Pound Cake, 324 
German Chocolate Pound Cake, 325 
Hill's Cold Oven Pound Cake, 323 
Lossie Mason's Pound Cake, 325 
Red Velvet Pound Cake. 326 

COOKIES & BARS 
Cookies 

After the Dance Cookies. 353 
Bushel Basket Cookies, 354 
Chocolate Chip Cookies, Mom's, 358 
Chocolate Crispy Cookies, Gee's , 357 
Chocolate Fudgies. Mom's. 357 
Chocolate Mint Cookies, 354 
Christmas Cookies, Mom's, 359 
Christmas Cutouts, MPPC Through 

the Week, 350 
Daddy Bunny's Cookies, 355 
Diagonal Jam Cookies, 356 
Fruit Cake Cookies, 356 
Ginger Snaps, Grandmother 

Frances', 355 
Granny Phaul Cookies, 358 
Lace Cookies, 357 
Mama Annie's Crescents, 359 
Oatmeal Cookies, Bigmama's, 353 
Peanut Butter Cookies with 

Reese Cups. 361 
Potato Chip Cookies, 360 
Ritz Delights, 361 
Rosemary Lemon Cookies, 359 
Ross Cookies, 363 
Sand Tarts, 362 
Six-in-One Cookies. 361 
Sugar Cookies, Roll and Cut, 362 
Thumbprint Cookies, 363 
Yum Yums, 363 



Index 389 



Bars 

Almond Crusted Bars, 344 
Almond Squares, 344 
Brownies. Habitat 349 
Brownies, Lete's Cheese, 350 
Brownies, Mother's Butterscotch, 345 
Brownies, Superb Chocolate Cake, 352 
Butterscotch Bars, 344 
Chocolate Crunchies. Grandmother 

Menold's, 348 
Christmas Fruit Bars, 345 
Coffee Bars, 346 
Crispy Peanut Butter Treats, 347 
Dessert Squares, 346 
Fudge Cake Squares, 308 
Hillbilly Bars, 348 
Lemon Bars, 350 
Ooey-Gooey Bars, 351 
Pumpkin Tassies, 351 
Scottish Shortbread, 351 
Toffee Bars, Grandma Edith's, 346 

DESSERTS 
Candy 

Beezy's Butter Mints, 364 
Christmas Fudge, 366 
Grannie's Fudge, 365 
Hard Candy Treats, 365 
Mom's Terrific Toffee, 365 
Peanut Butter Balls, 366 
Two Minute Fudge, 366 
White Chocolate Party Mix, 367 
White Trash, 367 
Frozen Desserts 
Baked Alaska, 376 
Christening Dessert, 377 
Churned Peach Ice Cream, 376 
Cranberry Ice Cream, 378 
Freezer Chocolate Ice Cream, 377 
Ice Cream Cake, 377 
Lemon Tortoni, 378 
Pumpkin Baked Alaska With Flaming 
Mincemeat Sauce, 379 



Raspberry Light Ice Cream, 378 

Sue's "Fancy, But Easy Dessert", 373 

Desserts 

Banana Split Cake, 372 

Boccone Dolci, 368 

Chocolate Eclairs, 369 

Chocolate Mousse, Blender, 381 

Chocolate Souffle, 370 

Chocolate Strawberry Delight, 370 

Chocolate Trifle, 371 

Ice Box Cake, German Chocolate, 371 

Icebox Cake, Heavenly Chocolate, 372 

Icebox Cake, Susie Bell's 

Chocolate. 373 
Kahlua Tiramisu, 374 
Lady Finger Dessert, 374 
Peach Dessert, 375 
Pumpkin Roll, 375 
Puddings 

Amaretto Bread Pudding, 380 
Banana Pudding, 383 
Chocolate Bread Pudding, 381 
Delicate Lemon Pudding, 385 
Egg Custard, 383 
Grandmother Smith's Chocolate 

Pudding, 382 
Lorna's Banana Pudding, 384 
Mama's Boiled Custard, 384 
Miss Lucy Glasgow's Delicious 

Date Pudding, 385 

EGG DISHES 

Eggs 

Apple-Egg Casserole, 74 

Bacon Egg Puff Pie, 78 

Deviled Eggs, 130 

Egg and Mushroom Casserole, 76 

Holiday Sausage & Egg Casserole, 77 

Mushroom Omelet, 75 

Sausage and Egg Casserole, 77 

Swiss Baked Eggs, 74 

The Best Breakfast Casserole, 75 



Quiches 

Crustless Bacon and Egg Pie, 79 
Quiche Lorraine, 81 
Savory Summer Pie. 80 
Spinach Quiche, 81 
Springtime Quiche, 82 

FRUITS 

Apple-Cranberry Casserole. 175 

Apple-Egg Casserole, 74 

Baked Apples, 175 

Baked Cranberry Walnut Relish, 265 

Blueberry Buckle, 54 

Christmas Cran- Apple Delight, 175 

Cold Peach Soup, 100 

Cranberry Apricot Sauce, 246 

Cranberry Casserole, 1 76 

Cranberry Chutney, 268 

Cranberry Delight, 24 

Festive Curried Fruit. 1 76 

Fresh Pineapple in Madeira 

Wine, 177 
Hot Fruit and Carrot Casserole. 1 56 
Hot Fruit Casserole, 177 
Hot Fruit Casserole - 

Savannah Style, 178 
Hot Pineapple Casserole, 178 
Orange Cranberry Marmalade, 70 
Peach Chutney, 224 
Warmed Cranberry Brie, 24 
Salads 

Apple Cheese Salad. 1 1 6 
Black Bing Cherry Salad. 1 16 
Cranberry Salad, 1 1 7 
Cranberry Salad, 1 18 
Frozen Cranberry Salad, 1 1 7 
Mandarin Orange Rum Mold, 118 
Mandarin Orange Salad, 1 19 
Orange Bavarois, 1 19 
Red Leaf and Pear Salad, 128 
Salad with Apple & Blue Cheese, 127 
Strawberry Pretzel Salad. 1 1 9 



390 Index 



GRITS 

Cheese Grits, 78 

Sausage and Grits Casserole, 78 

Shrimp and Grits. 289 

MEATS 

Bacon 

Bacon and Egg Puff Pie, 78 

BLT Dip, 28 

Crustless Bacon and Egg Pie, 99 

Quiche Lorraine, 81 

Beef 

Barbequed Beef Brisket, 213 

Beef Reschauffe, 212 

Beef Stew, 211 

Beef Stroganoff, 212, 213 

Beef Tenderloin, 206 

Dinner in a Hurry, Curry, 235 

Fillet with Cream Sauce, 207 

Joy's Christmas Tenderloin, 206 

Lean Cranberry Pot Roast, 210 

London Broil, 209 

Lucy's Chateaubriand. 207 

Marinated Flank Steak for Fajitas, 209 

Mary Akers Lazy Day Stew, 2 1 1 

Montreat Beef Barbecue, 214 

Never Fail Beef Stew with 

Red Wine, 211 
Old-Fashioned Beef Stew, 212 
Sukiyaki, 208 
Tangy Flank Steak, 209 
Ground Beef 

Aunt Martha's Baked Spaghetti, 201 
Barbequed Meatloaf, 213 
Burgundy Meat Balls, 221 
Cheese Meat Loaf, 217 
Cheesy Shepherd's Pie, 218 
Cranberry Meatballs, 29 
Easy Ravioli Casserole, 200 
Ground Beef Casserole, 217 
Hamburger Soup, 93 
Hamburger Stoganoff, 2 1 8 
Heirloom Meat Loaf, 216 



Hot Chili Con Carne, 93 

Isabel and Nenas' Chiles Rellenos, 219 

J.T. Little's Sweet and Sour 

Meatloaf, 215 
Lasagne with Besciamella Sauce, 197 
Meat Loaf, 215 
Porcupine Meatballs, 222 
Santa Fe Soup. 102 
Spaghetti Casserole, 203 
Spinach Fandango, 220 
Swedish Meat Balls, 222 
Taco Soup, 102 
Trappers Chili, 94 
Ham 

Asparagus and Prosciutto, 148 
Ham and Cheese Sandwiches, 109 
Ham Loaf with Apricot Topping, 23 1 
Ham Rolls, 28 
Ham-Potato Casserole, 232 
Melange Au Jambon (Ham Loaf), 23 1 
Turkey-Ham Casserole Supreme, 269 
Pork 

Baby Back Ribs, 230 
Barbequed Pork Roast, 230 
Brunswick Stew, 233, 235 
Brunswick Stew a la Crock Pot, 234 
Citrus Marinated Pork Chops, 227 
Dinner in a Hurry, Curry, 235 
Easy Pork Tenderloin, 223 
Erma's Pork Chops, 228 
Hearty Stuffed Pork Chops, 229 
Kitty's Oriental Pork Tenderloins, 223 
Marinated Pork Tenderloin with 

Peach Chutney, 224 
Pork Loin a la Debrecen, 226 
Pork Roast and Herbs,225 
Pork Tenderloin with Cinnamon, 225 
Pork Tenderloin with White Wine 

Sauce, 223 
Stuffed Pork Chops, 228 
Sue's Spareribs, 230 



Hot Sausage Dip, 30 

Lila's Sausage Toast, 30 

Party Sausage Swirls, 3 1 

Sausage and Egg Casserole. 77 

Sausage and Grits Casserole, 78 

Sausage Cheese Balls, 31 

Smokey Sausage Chili, 95 

Other 

Mary Power Lambeth's Lamb, 232 

Osso Buco, 233 

PASTA 

Aunt Martha's Baked Spaghetti, 201 
Bistro Chicken with Feta, 198 
Cheesy Spinach Lasagna, 196 
Chicken and Pasta Bake, 25 1 
Chicken Tetrazzini, 261, 262, 263 
Chicken Tetrazzini Light, 262 
Easy Ravioli Casserole, 200 
Fettucini and Spinach, 194 
Garden Sauce With Fettucini, 195 
Kay's Shrimp Pasta Salad. 141 
Lasagne with Besciamella Sauce, 197 
Light and Tasty Spinach 

Spaghetti, 202 
Noodles and Rice, 193 
Noodles Romanoff, 1 94 
Parmesan Zing Pasta. 1 99 
Pasta Passionata, 199 
Pasta Primavera Alfredo, 200 
Pasta with White Clam Sauce, 199 
Spaghetti Casserole, 203, 203 
Spinach Lasagna, 198 
Tortellini Soup, 105 
Salads 

Basil Pasta Salad, 131 
Chicken and Pasta Salad, 138 
Kay's Shrimp Pasta Salad, 141 
Linguine Salad, 132 
Marcia's Rice, 132 
Meal Pasta Salad, 139 
Vegetable and Shrimp Pasta Salad, 141 



Holiday Sausage & Egg Casserole, 77 



Index 391 



PICKLES & PRESERVES 

Apricot Jam, 71 

Baked Cranberry Walnut Relish, 265 
Cranberry Chutney, 268 
Microwave Bread and Butter 

Pickles, 144 
Orange Cranberry Marmalade, 70 
Tyler's Favorite Squash Pickle, 145 

PIES 

Angel Pecan Pie, 330 
Angel Pie (Lemon Meringue 

Torte), 329 
Apple Cranberry Pie, 329 
Apple Pie, Lydia Pharr's, 330 
Blueberry Pie, Southern Sour 

Cream, 331 
Blueberry Peach Pie with Streusel 

Crumb Topping, 33 1 
Brownie Pie, 334 
Chess Pie, 331,332 
Chocolate Chess Pie, 332. 333 
Chocolate Nut Pies, Mama Sue's, 334 
Chocolate Pie, Beezy's Milk, 333 
Chocolate Silk Pie, 334 
Cider Pie, 335 

Custard Pie, S & W's Fabulous, 342 
Fudge Pie, 335 
Key Lime Pie, 336, 336 
Lemon Pie, 335 
Lemonade Pie, 336 
Million Dollar Pie, 337 
Pawley's Island Pie, 337 
Peach Chiffon Pie. Fresh , 337 
Peach Pie, 338 
Peanut Butter Pie, 340 
Pecan Chiffon Pie, 339 
Pecan Pie, 339 
Pumpkin Pie, 340 
Strawberry Pie. Sugar Free. 341 
Strawberry Pies, Gran Gran's, 341 
Vinegar Pie, Grandmother 

Hartncss', 342 



Cobblers 

Apple Crisp, 343 

Fruit Cobbler, 342 

Mama Kate's Peach Crisp, 343 

Peach Cobbler. 343 

POTATOES 

Aunt Jannie's Company Potatoes, IS 
Chilled Potato and Leek Soup, 99 
Church Picnic Potato Salad. 130 
Crispy Parmesan Potatoes. 183 
Ham-Potato Casserole, 232 
Italian Potato Souffle, 1 82 
Mama's Potato Salad, 1 3 1 
Nana's German Potato Filling, 183 
Party Potatoes. 1 83 
Potato and Spinach Casserole. 1 85 
Potato Casserole, 1 84 
Potatoes Boulangere, 184 
Roasted Garlic Potatoes, 185 
Vichyssoise, 107 
Sweet Potatoes 

Cindy's Sweet Potato Casserole, 1 8( 
Crusty Sweet Potato Casserole, 1 86 
Hannah's Sweet Potatoes, 187 
Mary Campbell's Sweet Potato 

Casserole, 188 
Orange Sweet Potatoes, 187 
Sweet Potato Pudding, 1 88 
Sweet Potatoes on Pineapple 

Rings, 187 
Sweet Potatoes with Pecan 

Topping, 188 

POULTRY 

Barbequed Chicken, 236 
Basil Grilled Chicken, 236 
Bistro Chicken with Feta, 198 
Cheddar Chicken Chowder. 91 
Chicken Breasts Deluxe, 237 
Chicken Papkrikas 

("Pop-ree-kosh"), 238 
Chicken Picatta, 239, 266 



Chicken Waikiki, 240 

Chicken Waldorf Pizza, 264 

Cranberry Chicken, 238 

Dinner in a Hurry. Curry, 235 

Easy Chicken Parmigiana, 241 

Easy Seafood Paella, 294 

Father's Chicken Delight, 242 

Formal Yard Birds, 265 

Granny Watson's Chicken Salad. 140 

Grilled Picnic Chicken. 242 

Marinated Chicken, 242 

Meal Pasta Salad. 139 

Mushroom and Chicken Kabobs. 243 

Paella, 295 

Parmesan Chicken, 243 

Parmesan Crusted Chicken Breasts 

with Sherry, 244 
Pasta Passionata, 199 
Province's Parisian Poulet, 245 
Roast Chicken with Lemon (Polio al 

Limone), 246 
Roasted Chicken, 246 
Steve's Famous Easy and Low Fat 

Chicken Cacciatore, 247 
Tomato Cream Chicken, 248 
White Chili, 94. 95 
White Bean Chili. 95 
Chicken 'n' Rice Salad, 139 
Chicken and Pasta Salad, 138 
Chicken Casseroles & Pies 
Birmingham Chicken Casserole. 249 
Booster Club Chicken and Wild 

Rice Casserole, 250 
Chicken and Pasta Bake, 251 
Chicken Divan, 252 
Chicken Fantastic, 252 
Chicken Pot Pie, 258 
Chicken Pot Pie with Sour Cream 

and Cheddar, 258 
Chicken Provence. 253 
Chicken Spectacular. 254 
Chicken Strata. 265 
Chicken Tetrazzini. 261. 262. 263 



392 Index 



Chicken Tetrazzini Light, 262 
Covered Dish Chicken and Rice 

Casserole, 255 
Crunchy Chicken Casserole, 251 
Deluxe Chicken Enchiladas, 256 
Deluxe Chicken Pie, 259 
Granny's Chicken Pie, 260 
Hot Chicken Salad, 253 
Mildred's Chicken Casserole, 257 
New Member Casserole, 257 
Poppyseed Chicken, 257 
Warm Chicken and Shrimp Salad, 254 
Game 

Baked Quail, 267 
Rock Cornish Hens with 

Wild Rice, 270 
Turkey 
Apricot Nut Turkey Salad 

Sandwiches, 1 1 1 
Grilled Turkey Breast, 268 
The "Day-Way", 1 1 1 
Turkey and Broccoli Casserole, 267 
Turkey Chowder, 1 06 
Turkey-Basil Piccata, 268 
Turkey-Ham Casserole Supreme, 269 

QUICHE 

Crustless Bacon and Egg Pie, 79 
Quiche Lorraine, 8 1 
Savory Summer Pie, 80 
Spinach Quiche, 81 
Springtime Quiche, 82 

RICE & GRAINS 

Baked Brown Rice, 189 

Barley Casserole, 1 93 

Booster Club Chicken and Wild 

Rice Casserole, 250 
Brown Rice, 1 89 
Chicken "n' Rice Salad, 139 
Christmas Rice, 189 
Company Baked Rice, 190 



Covered Dish Chicken and Rice 

Casserole, 255 
Curried Rice Salad, 133 
Elizabeth's Christmas Eve Soup, 101 
Garlic Rice, 191 
Holiday Rice, 190 
Lemon Parsley Rice. 190 
Lynn's Rice Salad. 133 
Mary Claudia's Baked Steamed 

Rice, 192 
Microwave Risotto, 192 
Miss Loma Squires' Seaview Inn 

Herb Rice, 191 
Noodles and Rice, 1 93 
RicePilaf, 191 
Ruth O.'s Rice Pilaf, 192 
Wild Rice Casserole, 193 
Wild Rice Soup, 101 

SALAD DRESSINGS 

Champagne Mustard, 1 10 
Favorite Salad Dressing, 142 
French Dressing, 142, 143 
Honey Dressing for Fruit Salad, 143 
Mom's Mayo. 1 1 1 
Mummy's Salad Dressing, 144 
Poppy Seed Dressing. 143, 143 
Roquefort Dressing, 145 
Roquefort-Sour Cream Dressing, 145 
Summer Salad Dressing, 144 
Vinaigrette Dressing, 132 

SALADS 

Baked Goat Cheese Salad, 124 

Bok Choy Salad, 125 

Broccoli and Cauliflower Salad, 122 

Broccoli Salad, 122 

Caesar Salad, 125, 126 

Church Picnic Potato Salad, 1 30 

Cornbread Salad, 123 

Crunchy Cabbage Salad, 125 

Del's Marinated Vegetable Salad, 136 



Festive Cornbread Salad, 124 

Fresh Corn Salad, 123 

Green Pea Salad, 127 

House Party Bean Salad, 137 

Mama's Potato Salad, 131 

Marinated Asparagus, 122 

Marinated Broccoli, 123 

Polly's Carrot Salad, 117 

Red Leaf and Pear Salad, 128 

Salad with Apple & Blue Cheese, 127 

Scandinavian Salad, 136 

Seven Layer Salad, 1 28 

Spinach Salad and Dressing, 129 

Spinach Salad, 129, 129 

Tarragon Tomatoes, 137 

Chicken & Seafood Salads 

Chicken V Rice Salad, 139 

Chicken and Pasta Salad, 138 

Gourmet Tuna Salad, 142 

Granny Watson's Chicken Salad, 140 

Kay's Shrimp Pasta Salad, 141 

Meal Pasta Salad, 139 

Vegetable and Shrimp Pasta Salad. 141 

Warm Chicken and Shrimp Salad, 254 

Congealed Salads 

Apple Cheese Salad, 1 16 

Barbecue Salad, 120 

Black Bing Cherry Salad, 1 16 

Cranberry Salad, 117, 118 

Frozen Cranberry Salad, 1 1 7 

Mandarin Orange Rum Mold. 1 1 8 

Mandarin Orange Salad, 1 19 

Meme's Tomato Aspic. 120 

Orange Bavarois, 119 

Strawberry Pretzel Salad, 119 

Tomato Aspic, 121 

Pasta and Rice Salads 

Basil Pasta Salad, 131 

Curried Rice Salad, 1 33 

Linguine Salad, 132 

Lynn's Rice Salad, 133 

Marcia's Rice, 132 



Index 393 



Slaws 

Broccoli Slaw, 134 

Cole Slaw. 134 

Lucy's Vinegar Cole Slaw, 135 

Oriental Broccoli Slaw, 135 

SANDWICHES 

Apricot Nut Turkey Salad 

Sandwiches, 1 1 1 
Aunt Bernice's Chunky Sandwich 

Spread, 108 
Champagne Mustard 1 1 
Crabmeat Melt-Away, 1 12 
Grilled Portabella Mushrooms, 1 10 
Grilled Salmon Sandwiches. 1 13 
Ham and Cheese Sandwiches, 109 
Ham Rolls, 28 

Minted Cucumber Tea Sandwiches, 1( 
Mom's Mayo, 1 1 1 
Mrs. Pressly's Cream Cheese 

Vegetable Sandwiches, 1 12 
Pesto Pimento Cheese, 19 
Pimento Cheese, 109, 109 
Portabella Fajitas, 1 10 
Shrimp Spread for Sandwiches, 1 13 
The "Day- Way", 1 1 1 

SAUCES 

A.J.'s Secret Southern Barbecue 

Chicken Sauce, 237 
Bar-B-Q Sauce, 237 
Besciamella Sauce, 197 
Chocolate Sauce, 373 
Cranberry Apricot Sauce, 246 
Garden Sauce With Fettucini, 195 
Hollandaise Sauce, 152 
Hot Fudge Sauce, 372 
Japanese Horseradish Butter, 294 
Katharine's Chili Sauce, 222 
Mom's Chocolate Sauce, 374 
Mother's Barbecue Sauce, 2 1 
Mushroom Sauce. 207 



Mustard Sauce, 231 

Quick and Easy Chicken Fajita 

Marinade, 244 
Spicy Texas Shrimp with Avocado 

Sauce, 39 
Sauce for Rock Cornish Hens, 270 

SEAFOOD 

Baked Flounder, 279 
Ceviche, 41 

Easy Baked Fish Fillets, 279 
Flounder Stuffed w/Shrimp 

and Cilantro, 280 
Clams 

Clam and Spinach Dip, 33 
Clam Puffs, 32 

Pasta with White Clam Sauce, 199 
Combinations 
Easy Seafood Paella, 294 
Seafood Casserole, 295, 296 
Seafood Chowder, 102 
Shrimp and Crab a la Rice, 293 
Shrimp and Crab Casserole, 29 1 
Spicy Gazpacho with Shrimp 

and Crab, 98 
Crab 

Belle Fontaine Crab Dip, 32 
Crab Cakes, 274 
Crab Casserole, 276 
Crab Gumbo, 96 
Crab Imperial, 275 
Crab Imperial, 275 
Crab Puffs, 34 
Crab Soup, 96 

Crab Soup from Pawley's Island, 96 
Crabgrass, 33 
Crabmeat Melt- Away, 1 1 2 
Crabmeat Spread, 35 
Dubner's Crab Cakes. 274 
Frank's Crab Cakes, 275 
Jeanne's Crabmeat Supreme, 277 
Little Crabbies, 33 
Low Country Deviled Crab, 277 



Sandy and Shirley's Crab 

Casserole. 276 
Trawler Crab Dip, 35 
Crawfish 

Crawfish Etouffee, 278 
Crawfish or Shrimp Etouffee. 278 
Oysters 

Christmas Night Oyster Stew, 97 
Mother's Scalloped Oysters. 282 
Oyster Dressing or Scalloped 

Oysters, 281 
Scalloped Oysters, 281 
Salmon 

Boyd's Smoked Salmon, 36 
Grilled Salmon Sandwiches. 1 13 
Junto's Marinated Salmon. 282 
Salmon Bake with Pecan Crunch. 283 
Salmon Mold, 36 
Salmon Spread, 36 
Tabu Lodge Grilled Salmon 

Steaks. 283 
Shrimp 
Bill Stagg's Herb-Barbecued 

Shrimp, 284 
Crawfish or Shrimp Etouffee. 278 
Dilled Artichoke and Shrimp Dip. 37 
Em Baesel's Rosemary Shrimp. 285 
Fantastic Shrimp Mold 38 
Feta Shrimp Pizza. 286 
Frogmore Stew, 285 
Garlic Shrimp. 284 
Jean Adams' Pickled Shrimp. 27 
Kathy's Shrimp Dip. 39 
Kay's Shrimp Pasta Salad 141 
Marinated Shrimp, 38 
May's Shrimp Casserole, 288 
New Orleans Jambalaya. 287 
Paella, 295 

Shrimp and Cheese Casserole. 288 
Shrimp and Grits, 289 
Shrimp Florentine. 291 
Shrimp Remoulade. 40 
Shrimp Spread for Sandwiches. 1 13 



394 Index 



Shrimp Susan, 286 
Shrimp with Feta Cheese 

Over Pasta, 292 
Shrimp with Feta Cheese. 292 
Shrimp, Asparagus and Artichoke 

Casserole, 290 
Spicy Texas Shrimp with Avocado 

Sauce. 39 
Super Good and Easy Shrimp Dip, 41 
Vegetable and Shrimp Pasta Salad, 141 
Warm Chicken and Shrimp Salad, 254 
Tuna 

Gourmet Tuna Salad, 142 
Grilled Tuna Kabobs, 296 
Julien's Tuna, 296 
Tuna Casserole, 293 

SOUPS 

Amish Cheese Soup, 91 

Black Bean Soup, 89 

Broccoli Cheese Soup, 88 

Broccoli Soup, 88 

Carrot and Ginger Soup, 91 

Carrot Ginger or Butternut Squash 

Soup, 90 
Cheddar Chicken Chowder, 91 
Cheese Soup, 92 
Crab Gumbo, 96 
Crab Soup, 96 

Crab Soup from Pawley's Island, 96 
Cream of Tomato Soup, 105 
Curried Squash Soup, 104 
Easy Bean Soup, 89 
Elizabeth's Christmas Eve Soup, 101 
Hamburger Soup, 93 
Just Vegetable Soup, 1 06 
Mom's Vegetable Soup, 107 
Old Salem's Pumpkin Soup, 100 
Peggy's French Onion Soup. 99 
Pumpkin Soup, 100 
Santa Fe Soup, 102 
Seafood Chowder, 1 02 
Spinach Soup, 104 



Taco Soup, 102 

Tortellini Soup, 105 

Tortilla Soup (Sopa de Tortilla), 103 

Turkey Chowder, 106 

Wild Rice Soup, 101 

Chilis 

Hot Chili Con Carne. 93 

Smokey Sausage Chili, 95 

Trappers Chili, 94 

White Bean Chili, 95 

White Chili, 94, 95 

Cold Soups 

Chilled Cucumber and Yogurt 

Soup, 97 
Chilled Cucumber Mint Summer 

Soup, 97 
Chilled Potato and Leek Soup, 99 
Cold Peach Soup, 100 
Quick and Easy Gazpacho, 98 
Spicy Gazpacho with Shrimp 

and Crab, 98 
Vichyssoise, 107 
White Gazpacho. 98 

STEWS 

Beef Stew, 211 

Brunswick Stew a la Crock Pot, 234 
Brunswick Stew, 233, 233 
Christmas Night Oyster 

Stew, 97 
Mary Akers' Lazy Day Stew, 2 1 1 
Never Fail Beef Stew with 

Red Wine, 211 
Old-Fashioned Beef Stew, 212 

VEGETABLES. See also POTATOES 
Artichokes 

Artichoke Appetizer, 10 
Artichoke Dip - Mexican Style, 25 
Brussels Sprout and Artichoke 

Casserole, 154 
Dilled Artichoke and Shrimp Dip, 37 



Asparagus 

Asparagus and Prosciutto, 148 
Asparagus Foldovers, 10 
Asparagus Roll-Ups, 1 1 
Asparagus Souffle, 148 
Baked Fresh Asparagus, 149 
Marinated Asparagus, 122 
Rich Asparagus Casserole, 149 
Shrimp, Asparagus and Artichoke 

Casserole, 290 
Beans 

Baked Mixed Beans. 150 
Barbara's Green Beans, 149 
Black Bean Salsa, 26 
Black Bean Soup. 89 
Easy Bean Soup, 89 
House Party Bean Salad, 137 
Mexican Black Bean Pie, 151 
Sharon's Baked Beans, 150 
White Bean Chili, 95 
Broccoli 

Broccoli and Cauliflower Salad, 122 
Broccoli Casserole, 152, 152 
Broccoli Cheese Soup, 88 
Broccoli Salad, 122 
Broccoli Slaw, 134 
Broccoli Soup, 88 
Broccoli Supreme, 153 
Broccoli with Sour Cream 

Pecan Sauce, 153 
Marinated Broccoli, 123 
Oriental Broccoli Slaw, 135 
Swiss Broccoli-Zucchini Bake, 154 
Cabbage 

Bok Choy Salad, 125 
Cole Slaw, 134 
Crunchy Cabbage Salad, 125 
Lucy's Vinegar Cole Slaw, 135 
Mom's Sweet and Sour 

Red Cabbage, 155 
Carrots 

Carrot and Ginger Soup, 91 
Carrot Ginger Soup, 90 



Index 395 



Carrot-Onion Stir-Fry, 157 

Carrots Vichy, 1 55 

Curious Carrots, 156 

Horseradish Carrots. 1 56 

Hot Fruit and Carrot Casserole. 1 56 

Polly's Carrot Salad, 117 

Winter Roasted Carrots. 1 72 

Corn 

Chile-Cheese Corn Pudding. 158 

Christine's Corn Pudding, 158 

Fresh Corn Salad, 123 

Mother's Corn Pudding, 1 58 

Cucumber 

Chilled Cucumber and Yogurt Soup, 97 

Chilled Cucumber Mint 

Summer Soup, 97 
Minted Cucumber Tea 

Sandwiches, 108 
Quick and Easy Gazpacho Soup, 98 
White Gazpacho, 98 
Eggplant 

Eggplant Casserole, 159 
Spanish Eggplant, 159 
Mushrooms 

Egg and Mushroom Casserole, 76 
Grilled Portabella Mushrooms, 1 10 
Mushroom and Chicken Kabobs, 243 
Mushroom Casserole, 1 60 
Mushroom Croustades, 13 
Mushroom Omelet, 75 
Mushroom Roll-Ups, 14 
Portabella Fajitas, 1 10 
Portobello Pizzettas, 14 
Onions 

Baked Vidalia Onions. 14 
Carrot-Onion Stir-Fry, 157 
Gourmet Onions, 160 
Marilyn's Onion Casserole, 161 
Onion Pie, 161 



Peggy's French Onion Soup, 99 

Peas 

Del's Marinated Vegetable Salad, 136 

Green Pea Salad, 127 

Pumpkin 

Old Salem's Pumpkin Soup, 100 

Pumpkin Soup, 100 

Spinach 

Baked Spinach Spread, 1 5 

Cheesy Spinach Lasagna, 196 

Clam and Spinach Dip, 33 

Crabgrass, 33 

Dorothy's Spinach Casserole, 162 

Fettucini and Spinach, 194 

Light and Tasty Spinach Spaghetti, 202 

Potato and Spinach Casserole, 185 

Quick Spinach Dip, 15 

Shrimp Florentine, 291 

Spinach Casserole, 162 

Spinach Dip, 15 

Spinach Fandango, 220 

Spinach Lasagna, 198 

Spinach Madeleine, 163 

Spinach Quiche, 81 

Spinach Salad, 129 

Spinach Salad, 129 

Spinach Salad and Dressing, 129 

Spinach Soup, 104 

Spinach Spread. 16 

Tofu Spinach Pie, 163 

Tomatoes Stuffed with Spinach, 170 

Squash 

Belk's Squash Casserole, 164 

Country Club Squash, 164 

Curried Squash Soup, 104 

Maggie Peery's Squash, 165 

Squash Casserole, 165, 166 

Swiss Broccoli-Zucchini Bake, 154 

Tyler's Favorite Squash Pickle, 145 



Zucchini Crescent Pie, 166 
Zucchini Pepper Pie, 167 
Tomatoes 

Barbecue Salad. 120 
Cream of Tomato Soup, 105 
Easy Tomato Pie, 170 
Grilled Green Tomatoes, 168 
Italian Tomato Pie, 169 
Meme's Tomato Aspic, 120 
Spicy Gaspacho with 

Shrimp and Crab. 98 
Stewed Tomato Casserole. 168 
Stuffed Cherry Tomatoes, 16 
Stuffed Tomatoes, 169 
Sun Dried Tomato Dip, 16 
Tarragon Tomatoes, 137 
Tomato Aspic. 1 2 1 
Tomatoes Stuffed with Spinach, 170 
Other 

Beets Burgundy, 151 
Broccoli and Cauliflower Salad, 122 
Brussels Sprout and Artichoke 

Casserole, 154 
Collard Greens with Red Onions 

and Bacon, 157 
Creamed Celery. 155 
Dels Marinated Vegetable Salad. 136 
Elegant Vegetable Dish. 171 
Herb Roasted Vegetables, 172 
Just Vegetable Soup. 106 
Lib's Vegetable Casserole, 174 
Mixed Vegetable Casserole. 1 74 
Mom's Vegetable Soup. 107 
Pasta Primavera Alfredo, 200 
Roasted Vegetables, 1 73 
Savory Summer Pie, 80 
Scandinavian Salad, 136 
Springtime Quiche, 82 
Vegetable and Shrimp Pasta Salad 141 



396 Index 



NOTES 



Myers Park Presbyterian Church 
75 th Anniversary Cookbook Committee 



Editors 

Wendy Kenney, Chairman 

Kathy Gately 

Helen Peery 

Rebecca Schenck, Memories 

Barbara Atkins, Text Layout 



Graphic Design 

Coco Killian, Chairman 
Kelly Brannon 

Cover Photograph 

Gordon Schenck 

Treasurer 

Betty Hechenbleikner 



Proofreaders 

Lib Chapman 
Louise Hull 
Sallie Lowrance 
Bev MacBain 
Jan Swetenburg 
Scottie Trapp 



Committee 

Mary Jo Ashcraft 
Punkin Brookshire 
Angela Brown 
Betsy Capps 
Brandon Chapman 
Stacy Chapman 
Bunny Church 
Elizabeth Cunningham 
Sylvia Dalton 
Virginia Davis 



Nancy Donaldson 
Beth Donovan 
Betsy Freeman 
Gina Folk 
Betty Foushee 
Amy Glenney 
Margaret Hardage 
Kim Harrison 
Cherie Higgins 
Linda Hinson 



Roslyn Jaegers 
Chris Kirkland 
Beth Neale 
Tammy Pereboom 
Harriet Pharr 
Missy Plyler 
Betsy Strowd 
Ann Tonissen 
Julie Tucker 
Linda Wallace 



With Special Thanks to: 

Pat Blount and Laura Greer 

Ed Bohannon, Sandy Moses, Debbie Stultz and Judy Tuthill of Jostens Graphics 

Count Our Blessings is a collection of favorite recipes and memories from the Myers Park 
Presbyterian Church family. We thank the many contributors and regret not being able to 
use all of the recipes submitted because of space and similarity. Many of the recipes have 
been tested, but no claim is made to originality. 



li^i^il^fMMM^i 




IISP 



fr ^ SI 



/Degirmers' cvu&parTtnerft 

y IruA- certifier that / 

ua> nj&n&DAJ promoted -prom, the 
lOeaAsirv&rA? ■jO^ep^u^jtrnervt £cr thve 






Tyv^^- H-H^n 



SUPUUNTBHOCNT BEGIHHEftS' 



£& 










-^S.O ^fcs »B* ■^N ft^fcs.CV^J I , 



— 



Go forth into the world in peace. 

Be of good cheer. 

Hold fast to that which is good. 

Render to no one evil for evil. 

But strengthen the fainthearted. 

Support the weak. 

Help the afflicted. 

Honor all persons. 

Love and serve the Lord, 

rejoicing in the power of 

the Holy Spirit. 

And the grace of our Lord 

Jesus Christ, the love of God, 

and the fellowship of the 

Holy Spirit go with you. 

Charge and Benediction used by Richard T. Harbison, 
taken from Paul's letter to the Thessalonians 




•■; 



M Y E RS P A RK P RES BYTE R I A 1^ CHURCH 
V 2S01 QXFCrRt) PL.AC& 

CHARLOTTE, KfoRT»H CAROLINA " r "